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Cheddar Soup

Ingredients

• 1/2 cup sliced celery
• 1 cup chopped onion
• 4 cloves garlic, sliced
• 1 tablespoon olive oil
• 3 14-ounce cans reduced-sodium chicken broth
• 2 12-ounce cans evaporated fat-free milk
• 1/2 cup all-purpose flour
• 2 cups reduced-fat shredded cheddar cheese
• 1/4 teaspoon ground white pepper (optional)
• 1/2 cup reduced-fat shredded cheddar cheese (2 ounces) (optional)

Directions

1. In a Dutch oven cook celery, onion, and garlic in hot oil until tender.
2. Add broth and simmer, covered, for 25 minutes.
3. Strain vegetables, reserving broth.
4. Return broth to Dutch oven.
5. Discard vegetables.
6. In a bowl stir together evaporated milk and flour.
7. Stir into broth.
8. Cook and stir until thickened and bubbly.
9. Reduce heat to low.
10. Add 2 cups cheese and cook and stir until cheese is melted.
11. Stir in white pepper.
12. Sprinkle each serving with some of the 1/2 cup cheese.

Attribution