Cayenne Pepper Cheese Soup

Submitted by morelhunter

"This is easy to make and so good. If you don't like spicey food, reduce the cayenne to just a dash or leave it out altogether."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Serves: 12

ingredients

• 78.78 ml finely chopped carrot
• 78.78 ml finely chopped celery
• 236.59 ml thinly sliced green onion
• 473.18 ml water
• 1 medium onion, chopped
• 177.44 ml butter
• 236.59 ml flour, plus
• 29.58 ml flour
• 946.36 ml milk
• 946.36 ml chicken broth
• 439.41 g jar salsa con queso (tostitos restaurant style cheese dip)
• 0.61 ml cayenne pepper, to taste
• salt and pepper
• 14.79 ml prepared mustard

directions

1. In a saucepan, cook carrots, celery and green onion in water until tender, set aside.
2. In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown.
3. In a large dutch oven, bring milk and broth to a boil.
4. Whisk in onion/flour mixture.
5. Add cheese dip, cayenne pepper, salt, pepper and mustard.
6. Slowly stir in carrots, celery, green onions and cooking liquid.
7. Bring to a boil, serve immediately.