Better Cheddar Soup
Ingredients
- 2 Tbsp butter
- 1 12-oz package frozen mirepoix blend (chopped carrots, celery and onions) or 2/3 C. fresh chopped onion, 1/3 C. sliced celery and 1/3 C. chopped carrot
- 1 tsp dried thyme
- 1 bay leaf
- 3 Tbsp flour
- 2 14-oz cans chicken or vegetable broth (or 4 C. water plus 4 bouillon cubes)
- 1 8-oz package cream cheese cut into chunks (reduced-fat cream cheese)
- 3 C extra-sharp cheddar cheese (12 oz.) shredded
- to taste pepper
Instructions
- Melt the butter in a stock pot over medium-high heat. Add the chopped vegetables and cook about 5 minutes, stirring as the moisture evaporates (if using frozen veggies).
- Add the thyme, bay leaf and flour. Stir to evenly blend in the flour while the mixture cooks for a few minutes.
- Add the broth and bring the mixture to a gentle boil, stirring occasionally with a wire whisk to keep the vegetables and flour from sticking on the bottom of pan, about 5-10 minutes.
- Meanwhile, cut the cream cheese into chunks and shred the cheddar cheese.
- Add the cream cheese and cheddar cheese to the soup and stir until melted and smooth.
- Season with pepper to taste.
