VEGGIE CHEDDAR SOUP

VEGGIE CHEDDAR SOUP


½ cup chopped red onion
¼ cup chopped celery
1 tsp. garlic powder
2 Tbsp. margarine
½ cup all-purpose flour
4 cups chicken broth
1-1/2 cups chopped baby carrots
2 potatoes, peeled and diced
1 Tbsp. chopped fresh parsley
1 tsp. freshly ground pepper
1 pinch chopped fresh dill weed
3 cups milk
3 cups shredded Cheddar cheese



Using a large stockpot, sauté onions, celery and garlic powder in butter, over low heat until onions are tender.

2. Slowly stir in flour with 1 cup of chicken broth to make a roux. Stir until well mixed.

3. Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stirring until cheese is melted, reduce heat to low and simmer for 1 hour, stirring occasionally.

Yield: 8 servings.


1.