Veggie Cheddar Soup recipe

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Ingredients

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

Nutrition Info

345.3 calories
carbohydrate: 24.4 g
cholesterol: 51.8 mg
fat: 19.4 g
fiber: 2.4 g
protein: 18.4 g
saturatedFat: 10.8 g
servingSize: -
sodium: 737.1 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

Recipe Yield

8 servings

Recipe Note

This delicious soup is best served with steaming garlic bread on the side. It will quickly become a family favorite! Calories? About a million, and worth every bite!

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