Cheddar Cheese Soup
|Celery stalks||3 Medium|
|Green pepper||1 Medium|
|Canned chicken broth||43 1⁄2 Ounce (Three 1 1/2 Ounce Cans)|
|Shredded sharp cheddar cheese||8 Ounce (1 Package)|
|Milk||2 Cup (32 tbs)|
1. Prepare garnish: With sharp knife, cut 1 carrot and 1 celery stalk crosswise into thirds; cut each third lengthwise into thin slices; then cut slices into matchstick-thin strips. In 2-quart saucepan over medium heat, melt 1 tablespoon butter or margarine; add carrot and celery strips, and cook until vegetables are tender but
not brown, stirring occasionally; remove saucepan from heat.
2. Dice remaining carrots and celery stalks. Dice onion and green pepper. In 5-quart Dutch oven over medium heat, melt 4 tablespoons butter or margarine (1/2 stick); add diced vegetables and cook until vegetables are tender, stirring occasionally. Stir in 1 can chicken broth and shredded cheese. Over medium-low heat, heat until cheese is melted, stirring frequently.
3. Spoon one-fourth of cheese mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth. Pour mixture into large bowl. Repeat with remaining cheese mixture. Return all blended mixture to Dutch oven; stir in milk and remaining broth. Over medium-low heat, heat soup until hot, stirring occasionally.