Recipe Details
Ingredients:
- 5 cups hot water
- 6 cubes chicken bullion
- 2 tsp pepper
- 5 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- ½ c diced onions
- ½ cup butter
- ½ cup flour
- 1 can evaporated milk (12 oz)
- 2 cups shredded cheddar cheese
- 2 ½ cups milk
Make Roux:
½ cup butter
½ cup flour
1 can evaporated milk (12 oz)
2 cups shredded cheddar cheese
2 ½ cups milk
Dissolve bullion cubes in hot water. Add pepper and any other spices desired to taste. Add vegetables. Bring to a boil. Boil, stirring occasionally, for 10-15 minutes or until vegetables are softened.
Separately in medium saucepan, melt butter and add flour and whisk well to mix. Slowly add both milks as you are whisking.
Add butter/milk mixture to boiling soup mixture and stir. Heat until it almost breaks into a boil. Turn off heat. Add cheese and stir until melted. Soup often thickens as it sits or is stored in the refrigerator. Just add more milk or water as you reheat until desired consistency is reached.