Doesn’t this look good? I think this Cheddar Cheese Soup is more than just a cheese soup with potatoes, carrots, onions and celery. I know you’ll enjoy this for lunch on a cold winters day. My recipe is from the ‘70’s, so it doesn’t tell me how long and how much. But enjoy!
1 large onion, chopped
1 cup celery, chopped
2 large potatoes, pared and cubed
2 medium carrots, chopped
3 cups milk
1/4 cup butter
3 cups (12oz) shredded sharp cheddar cheese
1/4 cup flour
3/4 teaspoon dried mustard
Salt and pepper, to taste
2 teaspoon Worcestershire sauce
2 cups chicken broth
1/2 lb Kielbasa sausage, cut into 1/4” pieces (optional)
Use a Dutch Oven to sauté onions and celery in butter for 3 minutes until soft. Stir in flour, mustard and Worcestershire sauce and cook stirring 2 minutes or until the mixture is bubbly. Stir in the chicken broth, carrots, potatoes and bring to boil then lower heat to simmer, stirring occasionally 25 minutes or until the potatoes are tender. Add milk on medium heat until it almost boils, then reduce heat and stir in the cheese until melted. Salt and pepper, to taste. Add meat with the potatoes, if using. Yum Yum!