Abigail’s Cheese Soup

When the air gets crisp and the leaves show off their fall colors, soup is on the menu at this house! This recipe was a secret for years and now I get to share it with you all. It’s a perfect time of year for hearty soup.

Ingredients

• 1/2 cup finely chopped carrots

• 1/2 cup finely chopped onions

• 1/4 cup finely chopped celery

• 2 T. butter

• 1 c. chicken broth

• 1/4 teaspoon salt

• 1/3 c. flour

• 2 c. light cream or milk (I use whole milk)

• 1-1/2 cups American cheese

Directions

• In a covered saucepan. sauté carrots, onions, and celery over low heat until tender

• Stir in flour until the veggies and flour make a thick paste

• Add chicken broth and salt

• Cook and stir until thick and bubbly

• Stir in cream (or milk) and cheese

• On low heat, cook until cheese melts and soup is heated thoroughly - do not bring to a boil

• Serves 4-6