Dana's Cheddar Cheese Soup (Recipe)

Ingredients

2 tablespoons butte or margarine

1/2 cup chopped carrots

1/2 cup chopped onion

1/2 cup chopped green sweet pepper

1/2 cup chopped celery

5 tablespoons all-purpose flour

4 cups chicken broth

3 cups sharp cheddar cheese, shredded (12 ounces)

1 12-ounce can evaporated milk

Freshly ground pepper

Bottled hot pepper sauce (optional)

Toasted sunflower seeds (optional)

Steps

1. In a large saucepan, melt the butter or margarine.  Add the carrots, onion, green pepper and celery.  Cook and stir over medium-low heat until the vegetables are tender.

2. Sprinkle the vegetables with the flour, adding it 1 tablespoon at a time, stirring until the flour is blended in.

3. Add the chicken broth to the saucepan.  Cook and stir over medium heat until the mixture comes to a boil.

4. Reduce heat; add the shredded cheese, stirring with a large whisk until the cheese is melted.

5. Slowly add the evaporated milk, stirring until the mixture is well blended and heated through.

6. Add enough freshly ground pepper to taste.  If desired, add several drops of bottled hot pepper sauce and garnish with sunflower seeds.

Tips:

Melted natural cheese commonly have a slightly grainy texture.  For a smoother soup, use half American cheese and half cheddar cheese.  For a different flavor, use Monterey Jack cheese.

If you're concerned about your sodium and/or fat intake, try using one of the reduced-sodium or reduced-fat cheeses for all or part of the total amount of cheese in this recipe.  You might also want to consider using evaporated skim milk.

You can use homemade chicken broth or one of the following convenience products: canned chicken broth, canned condensed chicken broth, bouillon granules or bouillon cubes.  Check  the label on the condensed broth and bouillon to find the correct amount to use.

From : America's Best-Loved Community Recipes