Cayenne Pepper Cheese Soup

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READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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