Total Time
40mins
Prep 15 mins
Cook 25 mins

A wonderful blend of veggies and cheese that will have your family asking for more!

Ingredients Nutrition

Directions

  1. Melt 4 tablespoons of Butter in a large pot over medium heat.
  2. Add Garlic power, onions, celery and carrots. Cook over medium heat about 8 minutes, or until vegetables are semi-soft.
  3. Add Red Pepper and cook another 2-3 minutes.
  4. Add chicken broth, stir, place lid on pot and lower heat to low.
  5. Meanwhile, melt 4 tablespoons of butter in a large pot over medium heat.
  6. Add flour and stir constantly.
  7. Once it is a pasty substance, add milk SLOWLY!
  8. Once the milk is incorporated and it looks like a thick gravy, add cream cheese; remove from heat.
  9. Remove the lid from the broth and veggie mixture and remove a ladle at a time of the soup and add to the cream cheese mixture, (totaling about 4 ladles).
  10. Once the cream cheese mixture has been tempered, add it back into the soup and combine.
  11. Add the cheddar and stir until all cheese is melted.
Most Helpful

Yum! we had this tonight as a start to a fish dinner. Was very good. I didn't follow the directions the exact way because I had cheese sauce left over from the other night. All the ingredients were the same though except I used green bell pepper and I added peas. Very good soup. Will probably make agian

LizAnn February 19, 2007