CHEESE PEPPER SOUP

Cheese Pepper Soup image

Every time we have a church fellowship supper, people ask me to bring this soup. -Gay Nell Nicholas, Henderson, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 cup thinly sliced green onions
2 cups water
1 medium onion, chopped
3/4 cup butter, cubed
1 cup plus 2 tablespoons all-purpose flour
4 cups whole milk
4 cups chicken broth
1 jar (15 ounces) cheese dip
1/8 teaspoon cayenne pepper
Salt and pepper to taste
1 tablespoon prepared mustard

Steps:

Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.

Nutrition Facts : Calories 306 calories, Fat 22g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1054mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.