I honestly could eat this soup for days on end. I love cheese and this soup is definitely a cheese lovers delight. You got that right! This soup puts the cheese in cheese! Wouldn’t it be wonderful to walk into your house after a long day at work and be met by the yummy aroma of this cheesy pleaser? This is the type of soup that I like to have cooking when my husband and kids come home from work and school on a cool and crisp day.
What is your favorite soup to serve your family when they need their bellies warmed?
Ingredients
2 c College Inn chicken broth
1 c tomatoes, peeled and diced
14 oz. can green chiles, chopped
1 c onion, finely chopped
3 c Kraft Monterey cheese, coarsely chopped (3/4lb)
6 Tbsp Gold Medal all-purpose flour
1/2 tsp Morton salt
6 TbspLand O Lakes butter, melted
5 c TruMoo milk, hot
1/8 tsp McCormick pepper
1/2 tsp garlic, minced
Instructions
Mix broth, onion, tomato, chiles and garlic. Bring to boil on high heat; cover. Reduce heat to medium and simmer 10 minutes. Take melted butter add to flour. Return this mixture back to heat on the stove and cook 3 minutes. Stir in 3 1/2 cups of the hot milk; add 1/2 cup at a time. Cook 7 minutes until thickened. Remove broth from heat and stir into milk mixture 1/4 cup at a time. Return to heat; add remaining 1 1/2 cups of hot milk, salt and pepper and cheese. Stir until cheese is melted and soup is well heated.
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Quick Tip: This yummy soup goes great with grilled cheese sandwiches!