Vegetable Cheese Soup

~A Foley favorite for many years ~

 Originally from my cookbook collection “A Taste of Salt Lake.”

Prep time: 30 min

Total time: 1 ½ hr

 

Makes 6 servings

Ingredients

• 2 cups diced potatoes
• 1  onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1 can corn (any size)
• 1/4 cup butter
• 2 10 3/4-ounce cans chicken broth
• 2 teaspoons or 2 cubes chicken boullion
• 2 cups milk (I use 2% or whole milk for creaminess)
• ½  cup flour
• 3 cups finely shredded Sharp Cheddar cheese
• 1 tsp. dry mustard
• 1/8  tsp. cayenne pepper

Directions

In a large saucepan combine diced vegetables, butter, boullion, and broth together. Simmer for 30 minutes or until vegetable are tender. In a medium bowl gradually mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese, dry mustard and cayenne pepper. Simmer and stir until cheese melts.*

*If soup gets too thick, thin with milk.

Serve with Oyster Crackers or Saltine Mini’s.