Contributed By: chubs777
chrissyschulze
This is a yummy, creamy soup, great for a cold day.
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Total Preparation Time: 1 hour
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Kids can help make it
Make Ahead
Nutrition Content: Good Source of Calcium
Meal Type: Soups & Stews
Ingredients
2 c. Chicken broth
1 quart Milk (can be lowfat)
1 stick Butter or margarine
1/2 c. Flour
about 1/2c Each--carrots, celery, onion
1 tsp. Salt
1/4 tsp. Pepper
12 oz. Grated cheddar cheese
Preparation
1. In a large pan combine chicken broth and milk, bring to a boil over medium heat.
2. Saute the vegetables in 2 T. margarine until crisp-tender.
3. In medium pan, melt remaining margarine, stire in the flour, salt and pepper. Cook and stir over low heat for several minutes.
4. Add some hot stock to roux (previous mixture) and whisk until smooth. Add to stock and cook and stir until slightly thickened.
5. Add cheese and vegetables, stirring until smooth and creamy. Cook over very low heat for few minutes. Serve hot.
Cook's Notes
Nutrition Information
Calories: 514
;
Total Fat: 39 g
;
Saturated Fat: 24 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 19 g
;
Protein: 23 g
;
Vitamin A: 687 RE
;
Vitamin C: 4 mg
;
Calcium: 661 mg
;
Sodium: 1390 mg
;
Iron: 1 mg
;
Fiber: 1 g