Cheddar Cheese Soup

1 cup finely chopped onion
1 cup finely chopped carrots
2 sticks butter or margarine
1 cup flour
1 can chicken broth
3 cups grated Cheddar cheese
4 cups (1 quart) milk 
1 teaspoon salt
½ teaspoon white pepper

Saute vegetables in margarine until soft.  Add flour and mix until smooth.  Add chicken broth.  Bring to a boil; reduce heat and simmer 15 minutes.  Add cheese and cook 10 minutes longer.  Add milk, salt and pepper.  Heat to serving temperature.  Makes 2 quarts, approximately 12 servings.

Recipes ©: Great American Cookbooks an imprint of

Great American Publishers • www.greatamericanpublishers.com
Call toll-free 1.888.854.5954 for complimentary information about our books and cookbooks.
Visit us on the web at www.greatamericanpublishers.com for our database of recipes, and enter to win a free cookbook, order books, and more.