Cheese Soup

This recipe was adapted to resemble a soup once served by a favorite restaurant.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 3  cups chicken broth
• 4  medium potatoes
• 1  medium onion
• 1  cup carrot
• 1 (10 ounce) package  frozen French-cut green beans
• 1⁄3 cup butter or 1⁄3 cup margarine
• 1⁄3 cup flour
• 3 1⁄2 cups milk
• 2  cups sharp cheddar cheese, shredded
• 1 (2 ounce) jar diced pimentos, drained

Directions

1. Peel and dice potatoes, chop onion, and slice carrots thin.
2. Bring broth to a boil in a Dutch oven or other large heavy pan.
3. Add potatoes, onions, carrots, and beans to broth, then cover and simmer 12 minutes.
4. Meanwhile melt butter in a pan on top of stove, blend in flour and cook one minute.
5. Gradully add milk to butter-flour mixture and cook (stirring constantly) at medium heat until mixture thickens.
6. Add cheese and stir until it melts.
7. Now stir the cheese sauce and pimento into the cooked vegetables and broth.
8. Cook over low heat until hot but do not boil.
9. Serve hot.