Total Time
15mins
Prep 15 mins
Cook 0 mins

A rich cheesy soup everyone will rave about.

Ingredients Nutrition

Directions

  1. Melt the butter in a stockpot or Dutch oven over medium low heat.
  2. Add the carrots, onions and celery all at once and sauté until tender.
  3. Add flour and stir until flour is blended into the butter.
  4. Cook until mixture begins to turn a light brown color (a light roux).
  5. Increase heat to medium-high and add the chicken broth a little at a time.
  6. Continue to cook and stir with a whisk until a thick base if formed.
  7. Add half and half, being careful not to let it boil.
  8. Add cheese, stirring until cubes are melted.
  9. If too thick, add more half-and-half or some milk to thin.
  10. Just before serving add parsley.
  11. Garnish with the jalapeno pepper slices or roasted red bell pepper slices.

Reviews

(1)
Most Helpful

This chef knows what she is doing. After tasting her Bacon & Potato soup I knew I had to see if she had more and voila! She did. It's another hit. Keep 'em comming Smurfetta!

Snicklefritzy February 05, 2007

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