White Cheddar Cheese and Bell Pepper Soup

You can double this complete recipe, my family likes extreme heat so I sauteed 3 teaspoons dryed chili flakes in with the onions, garlic and peppers, add any amount desired in if you like extra heat, I also added in about 1/4 cup grated Parmesan with the white cheddar.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup butter
• 1  small red bell pepper (cut into matchsticks)
• 1  small yellow bell pepper (cut into small matchsticks)
• 1  medium onion, chopped
• 2  tablespoons  fresh minced garlic (or to taste)
• 1⁄4 cup flour
• 1 1⁄2 cups chicken broth
• 1  cup full-fat milk
• 1  cup  whipping cream (unwhipped)
• 2 1⁄2 cups sharp white cheddar cheese, grated
•  cayenne pepper (or use black pepper)
•  salt
•  parmesan cheese (optional)

Directions

1. Melt the butter in a large heavy pot over medium-high heat.
2. Add in bell peppers, onions and garlic; saute for about 5-6 minutes or until veggies are tender.
3. Add in flour and stir for 2 minutes.
4. Whisk in broth, milk and whipping cream; stir until slightly thickened, stirring constantly.
5. Gradually add in the white cheddar cheese and stir until melted and heated through.
6. Season with cayenne pepper or black pepper and salt to taste.
7. Ladle into bowl and sprinkle with grated Parmesan cheese.