I honestly could eat this soup for days on end. I love cheese and this soup is definitely a cheese lovers delight. My husband didn’t agree with me on that one, at first!
He’s crazy about cheese, too, but he has always thought cheese in a soup sounds too strange to be tasty. This time I didn’t even ask him if he would finally give it a try. I just brought the soup to the table – and he absolutely loved it!
Ingredients
1 cup chicken broth
1⁄2 cup finely chopped onion
2 Tbsp chopped green chilies
1 large tomatoes, peeled,seeded and diced
1 clove garlic, minced
2 Tbsp Kerrygold butter or 2 tablespoons margarine
2 Tbsp Gold Medal all-purpose flour
salt and pepper
3 cups McArthur milk, divided
1 1⁄2 cups shredded Monterey Jack cheese
Instructions:
Combine the first 5 ingredients in a sauce pan; bring to a boil. Reduce heat, cover and simmer for 10 minutes or until vegetables are tender. Remove from heat and set aside.
In another saucepan, melt butter. Whisk in flour, salt and pepper. Cook, stirring, over medium heat until smooth.
Gradually stir in 1 1/2 cups milk and bring to a boil. Boil for 1 minute stirring constantly.
Slowly stir into vegetable mixture.
Add cheese and remaining milk.
Cook and stir over low heat until cheese is melted.
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Quick tip: This yummy soup goes great with grilled cheese sandwiches!