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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This hot pepper cheese soup comes from a great bistro in the southern tier of New York State Ingredients:
1/2 stick of butter |
1/2 lb hot sausage |
3/4 cup shredded carrots |
1/2 cup flour |
1 half gallon milk |
2 lbs, shredded hot pepper cheese |
2 cans cream of potato soup |
3/4 cup chopped green beans |
1 clove garlic |
Directions:
1. In a soup pot, melt the butter. Add the carrots and let cook over low heat.
2. Crumble, and sautee the sausage. Once it is browned, drain the grease well, and add it to the pot.
3. Add the flour to the pot and stir over medium low heat until smooth.
4. Stir in the milk, and keep the soup at a medium low heat.
5. Add the cheese and stir until it has melted.
6. Mince garlic and add to the mixture.
7. Add the cans of cream of potato and green beans. Stir and let simmer, stirring occasionally for 15 minutes.
8. Serve in warm bowls and enjoy!
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