Cheddar Cheese Soup - cooking recipe

Ingredients

2 Tbsp. butter
1 small onion, minced
1 small carrot, shredded
1/4 c. finely chopped green bell pepper
1/4 c. finely chopped celery
2 Tbsp. flour
5 c. chicken broth
2 c. (8 oz.) shredded Cheddar cheese
1 to 1 1/2 c. milk
salt and white or red (cayenne) pepper to taste

Preparation

In a 3-quart saucepan, heat butter.
Add onion, carrot, green pepper and celery.
Saute 6 to 8 minutes or until soft, but not browned.
Turn vegetables in a blender or food processor fitted with a steel blade.
While processing, add flour and broth. Return to saucepan and bring to a boil, whisking constantly until soup thickens.
Reduce heat and simmer, partially covered, for about 10 minutes.
Whisk in cheese a handful at a time.
Cook until cheese dissolves, then pour in 1 cup of milk, adding 1/2 cup more if soup is too thick.
Taste for seasoning and add salt and white or red pepper.
Heat to serving temperature.
Soup is good either hot or cold.
Makes 6 to 8 servings.