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Cheese Soup


  • 4 Tbsp. butter
  • 1/2 cup diced carrots
  • 1/2 cup diced green pepper
  • 1/2 cup minced onion
  • 1/2 cup minced celery
  • 1/3 cup flour
  • Ad
  • 1 qt. chicken stock
  • 12 oz. mild cheddar cheese, shredded
  • 1/8 tsp. baking soda
  • 1 qt. milk
  • salt and pepper (can use white pepper, too)
  • 2 Tbsp. chopped parsley


Melt butter in soup pot. Add veggies and cook, until tender, not brown. Blend in flour and cook 1 minutes, stirring constantly. Add chicken stock and cook until thick. Add cheese and soda and stir until it melts. Add milk and stir until it makes a smooth sauce. Season with salt and pepper. Add parsley before serving, if desired.

By Robin from Washington, IA


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