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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A wonderful blend of veggies and cheese that will have your family asking for more! Ingredients:
8 tablespoons butter, divided |
1 teaspoon garlic powder |
1 large sweet onion |
3 large carrots (peeled and chopped) |
3 large celery ribs (chopped) |
1 red bell pepper (chopped) |
2 (14 ounce) cans chicken broth |
1/2 cup all-purpose flour |
2 cups milk |
8 ounces cream cheese, softened and cubed |
3 cups sharp cheddar cheese |
Directions:
1. Melt 4 tablespoons of Butter in a large pot over medium heat.
2. Add Garlic power, onions, celery and carrots. Cook over medium heat about 8 minutes, or until vegetables are semi-soft.
3. Add Red Pepper and cook another 2-3 minutes.
4. Add chicken broth, stir, place lid on pot and lower heat to low.
5. Meanwhile, melt 4 tablespoons of butter in a large pot over medium heat.
6. Add flour and stir constantly.
7. Once it is a pasty substance, add milk SLOWLY!
8. Once the milk is incorporated and it looks like a thick gravy, add cream cheese; remove from heat.
9. Remove the lid from the broth and veggie mixture and remove a ladle at a time of the soup and add to the cream cheese mixture, (totaling about 4 ladles).
10. Once the cream cheese mixture has been tempered, add it back into the soup and combine.
11. Add the cheddar and stir until all cheese is melted.
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