Cheddar cheese soup

4 servings

Ingredients

Quantity Ingredient
4 cups Chicken broth
5 tablespoons Butter
4 tablespoons Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 ounces Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste

Directions

Servings: 4

Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted.

Top with bacon bits when served.

Makes 4 8-ounce servings.

Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. Posted by Sallie Krebs. Courtesy of Fred Peters.

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