Cheddar Cheese Soup from Bev Bennett
By cooking vegetables in one pot while youprepare a white sauce in a second pot, you cut cooking time by half. Youdeserve a reward for your efficiency, so get someone else to do the cleanup.Serve this soup with baby carrots and a dipping sauce from your supermarket’sdeli or produce section.Should you have any leftover soup, you’llfind that this soup freezes well but should be reheated at a low temperature.Store the soup in freezer containers up to one month. Thaw the soup in therefrigerator overnight and reheat at medium speed in a microwave oven or on thestove over low heat.
Ingrediënten
- 1 cup pared diced carrots
- 2 medium Yukon Gold potatoes peeled and diced
- 1 tablespoon butter
- 1 small onion diced
- 1 jalapeno chile cored, seeded, and minced
- 1 tablespoon flour
- ¼ cup whipping cream preferably heated
- 3 cups milk preferably heated
- 1 ½ cups grated sharp aged cheddar cheese 6 ounces
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructies
- Combine the carrots and potatoes in a small pot and add water to cover the vegetables.
- Bring the water to a boil and cook 10 to 15 minutes or until the vegetables are tender.
- While the vegetables are cooking, melt the butter in a medium-size pot.
- Add the onion and chile and cook over medium heat for 2 minutes.
- Stir in the flour to form a paste.
- Add the cream and cook, stirring constantly, for 1 minute or until the mixture is smooth and thick.
- Add the milk and heat through, about 1 minute.
- Add the cheese 1/4 cup at a time, stirring constantly, until cheese melts and mixture is thick.
- Drain the vegetables and stir into the cheese soup.
- Simmer for 5 minutes.
- Season with salt and pepper.
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