Creamy cheese soup

Ingredient list

½ stick butter
1 c. sliced carrots
½ c. chopped onions
1 c. chopped celery
2 ½ c. chicken broth, divided
3 Tbl. cornstarch
2 c. half and half
½ tsp. salt
1/8 tsp. pepper
1 tsp. baking soda
2 c. grated colby


Melt butter in large heavy saucepan. Sauté carrots, onions, and celery until vegetables are tender. Add cornstarch and stir to blend. Put in blender and add ½ c. chicken broth and blend until smooth. Return to pan and add remaining 2 cups broth and half and half. Heat, stirring occasionally until thickened and add salt, pepper, soda, and cheese. Stir until cheese melts and soup is smooth and hot. This soup freezes well. I always double it for my family, and have even successfully quadrupled it!

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