Recipe from Sing for Your Supper

Delicious!  This was creamy and delicious!  I added in some cayenne pepper for a bit of extra spice.  I also switched the cheese from Velveeta to Fontina (with a bit of Cheddar).  I’m not a big fan of Velveeta.

Overall this only took about 25 minutes to make.  I served it with the leftover Rosemary & Garlic Pretzels.

Ingredients:
4 c chicken broth
1 1/2 c diced potatoes
1 c diced celery
1 c diced carrot
1/2 c diced onion
1/4 c butter
1/3 c ap flour
3 c milk
1 T soy sauce
1 t cayenne
1 t pepper
6 ou fontina cheese shredded
2 ou sharp cheddar, shredded
2 c cooked, cubed chicken

Directions:
In a medium pot combine the broth and veggies, cover and cook until veggies are tender (about 15 minutes).

Melt the butter in a large stock pot or Dutch over over low heat.  Add the flour, whisking until smooth (about 1 minutes, stirring constantly).  Gradually stir in the milk and cook over medium heat, stirring constantly, until thick and bubbly.

Gradually stir in the remaining ingredients.  Cook until cheese is melted and soup is heated through.

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