Cheesy vegetable soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter (or marg.) |
| ¼ | cup | Celery; chopped |
| ¼ | cup | Carrot; chopped |
| ¼ | cup | Onion; chopped |
| ¼ | cup | Potatoes; diced |
| 3 | tablespoons | Flour, all-purpose |
| 3 | cups | Broth, chicken |
| ⅛ | teaspoon | Pepper |
| 8 | ounces | Cheese, processed spread;jar |
| 2 | tablespoons | Pimiento; diced |
Directions
Melt butter in a 2-quart saucepan over low heat; add celery, carrot, onion, and potato. Cook over low heat, stirring occasionally, until vegetables are crisp-tender (about 5 to 7 minutes).
Blend in flour, stirring constantly. Gradually stir in broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Add pepper; reduce heat, and simmer 10 minutes.
Add cheese and pimiento, if desired, stirring until cheese is melted.
Serve warm.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-27-95