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Veggie Cheddar Soup

By: Joy S. Dooley

"This delicious soup is best served with steaming garlic bread on the side. It will quickly become a family favorite! Calories? About a million, and worth every bite!"

Rate/Review | Read Reviews (11)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

Directions

Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.
Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.
Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.