Cayenne Pepper Cheese Soup

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: 1 hr 15 mins
• Serves: 12

Ingredients

• 1⁄3 cup  finely chopped carrot
• 1⁄3 cup  finely chopped celery
• 1  cup  thinly sliced green onion
• 2  cups water
• 1  medium onion, chopped
• 3⁄4 cup butter
• 1  cup flour, plus
• 2  tablespoons flour
• 4  cups milk
• 4  cups chicken broth
• 1 (15 1/2ounce) jar  salsa con queso (tostitos restaurant style cheese dip)
• 1⁄8 teaspoon cayenne pepper, to taste
•  salt and pepper
• 1  tablespoon 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.