Garden Cheese Soup

SUBMITTED BY: Stacey A.

"You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread."

PREP TIME	20 Min
COOK TIME	35 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 8 - 10 servings

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INGREDIENTS

1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
2 tablespoons margarine
2/3 cup all-purpose flour
4 cups water
1 cup chopped carrots
1 large potato, peeled and diced
6 cubes chicken bouillon
1 tablespoon chopped fresh chives
salt to taste
ground black pepper to taste
2 1/2 cups shredded Cheddar cheese
3 cups milk

READ REVIEWS (2)

DIRECTIONS

In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.

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REVIEWS

Reviewed on Apr. 8, 2007 by tmh347

Made this recipe for a fellowship meal at church--everyone loved it and my container was completely emptied! I couldn't find fresh chives so I used freeze-dried and also added some cayenne pepper to kick up the taste a bit. Excellent recipe, Stacy A.!

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NUTRITION INFORMATION

Servings Per Recipe: 9

Amount Per Serving

Calories: 277

Total Fat: 14.6g
Cholesterol: 40mg
Sodium: 1054mg
Total Carbs: 23.2g
Dietary Fiber: 2.2g
Protein: 13.3g

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