Cheesy vegetable soup

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter (or marg.)
¼ cup Celery; chopped
¼ cup Carrot; chopped
¼ cup Onion; chopped
¼ cup Potatoes; diced
3 tablespoons Flour, all-purpose
3 cups Broth, chicken
⅛ teaspoon Pepper
8 ounces Cheese, processed spread;jar
2 tablespoons Pimiento; diced

Directions

Melt butter in a 2-quart saucepan over low heat; add celery, carrot, onion, and potato. Cook over low heat, stirring occasionally, until vegetables are crisp-tender (about 5 to 7 minutes).

Blend in flour, stirring constantly. Gradually stir in broth; cook over medium heat, stirring constantly, until thickened and bubbly.

Add pepper; reduce heat, and simmer 10 minutes.

Add cheese and pimiento, if desired, stirring until cheese is melted.

Serve warm.

SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-27-95

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