Veggie Cheddar Soup

A creamy roux-thickened milk and chicken broth based soup with carrots, potatoes and cheddar cheese. Season with dill weed, parsley and lots of freshly ground black pepper.

• Calories: 345 Calories

Ingredients

• ½ cup all-purpose flour
• 3 cups milk
• 1 teaspoon freshly ground black pepper
• 2 tablespoons margarine
• 1 teaspoon garlic powder
• 2 potatoes, peeled and diced
• 4 cups chicken broth
• 1 tablespoon chopped fresh parsley
• ¼ cup chopped celery
• 3 cups shredded Cheddar cheese
• ½ cup chopped red onion
• 1 ½ cups chopped baby carrots
• 1 pinch chopped fresh dill weed

Recipe Instructions

Step 1

Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.

Step 2

Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.

Step 3

Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.