GARDEN CHEESE SOUP

Garden Cheese Soup image

You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread.

Provided by Stacey A.

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 55m

Yield 9

Number Of Ingredients 14

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Ingredients

1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
2 tablespoons margarine
⅔ cup all-purpose flour
4 cups water
1 cup chopped carrots
1 large potato, peeled and diced
6 cubes chicken bouillon
1 tablespoon chopped fresh chives
salt to taste
ground black pepper to taste
2 ½ cups shredded Cheddar cheese
3 cups milk

Steps:

In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.

Nutrition Facts : Calories 276 calories, Carbohydrate 22.9 g, Cholesterol 39.9 mg, Fat 14.7 g, Fiber 2.1 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 1047.8 mg, Sugar 6 g