This is a very smooth and pleasing cheese soup. It is made with American cheese instead of Cheddar
and my children love it! It also makes a great base for broccoli-cheese soup
if you are so inclined.
1 3/4 cups chicken broth
1/2 cup finely grated carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 3/4 cups milk
1/4 cup all-purpose flour
1 pinch ground black pepper
1 cup shredded American cheese
① Stir chicken broth, carrot, celery, and onion together in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until vegetables are tender, 6 to 8 minutes.
② Whisk milk, flour, and pepper together in a small bowl; stream into the broth mixture while stirring. Cook until thickened and bubbling, about 5 minutes.
③ Stir American cheese into the liquid; cook and stir until melted smoothly into the mixture, 2 to 3 minutes.
Per Serving: 277calories;15.2g fat;19.5g carbohydrates;14.7g protein;54mg cholesterol;1229mg sodium.