Dana'S Cheddar Cheese Soup - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1/2 c. chopped onions
1/2 c. chopped sweet green pepper
1/2 c. chopped celery
5 Tbsp. all-purpose flour
4 c. chicken broth
3 c. sharp Cheddar cheese, shredded (12 oz.)
1 (12 oz.) can evaporated milk
freshly ground pepper
bottled hot sauce (pepper; optional)
toasted sunflower seeds (optional)

Preparation

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. Sprinkle the vegetables with the flour, adding it 1 tablespoon at a time, stirring until the flour is blended in. Add the chicken broth to the saucepan. Cook and stir over medium heat until the mixture comes to a boil. Reduce heat; add the shredded Cheddar cheese, stirring with a large whisk until the cheese is melted. Slowly add evaporated milk, stirring until the mixture is well blended and heated through. Add enough freshly ground pepper to taste. If desired, add several drops of bottled hot sauce and garnish with sunflower seeds. Makes 6 to 8 servings.