Recipes
Recipes
Vegetable Cheese Soup
Ingredients
| 1 | large potato, peeled and diced* |
| 1 | large carrot, peeled and diced* |
| 1 | stalk celery, chopped* |
| 1 | cup water |
| 1 | medium white onion, chopped |
| 4 | tbsps butter |
| 2 | tbsps flour |
| 2 | cups Cook's Delight Blue Label Chicken Stock (mix 1 3/4 tsp of base with 2 cups hot water) |
| 1 1/2 | cups cream |
| 2 | cups sharp cheddar cheese, grated |
| minced fresh parsley | |
| paprika | |
| *Any firm-textured vegetable such as cauliflower, broccoli, etc. may be substituted in approximately the same amount. | |
Directions
- Place the first 3 vegetables and water in a small covered saucepan and heat to boiling.
- Reduce heat to medium and continue cooking 10 to 12 minutes. Set vegetables and their liquid aside.
- In a medium soup pot, saute onion in butter 5 minutes. Stir in flour. Gradually whisk in Cook's Delight Blue Label Chicken Stock and cream. Stirring continuously, cook until thickened, but not boiling, over low heat.
- Stir in cheese until melted. Add reserved vegetables and their liquid. Season with parsley and paprika. Reheat soup until hot. Best when served within the hour.
Servings
Makes 6 Servings
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