Cheese Soup with Peppers

Ingredients

• 2 tbsp butter
• 1 medium, chopped onion
• 1 large, chopped red bell pepper
• 2 tbsp all-purpose flour
• 3 cups chicken broth
• 2 cups, shredded sharp cheddar cheese
• 1 cup milk
• 2 sliced green onions

Instructions

1. 1

   Melt the 2 tbsp butter in a large pot over medium heat. Add the 1 chopped onion and 1 chopped red bell pepper; cook until soft, about 5 minutes.

2. 2

   Sprinkle the 2 tbsp flour over the vegetables and stir constantly for 1 minute until the flour is absorbed.

3. 3

   Slowly pour in the 3 cups chicken broth while stirring. Bring to a simmer and cook until slightly thickened, about 5 minutes.

4. 4

   Reduce heat to low. Add the 2 cups shredded cheddar cheese and stir until completely melted and smooth.

5. 5

   Stir in the 1 cup milk and heat through for 2 minutes, but do not boil. Season with salt and pepper to taste.

6. 6

   Ladle the soup into bowls and garnish with the 2 sliced green onions. Serve hot with bread rolls.

Tools you’ll need

• Large pot
• Wooden spoon
• Measuring cups and spoons
• Chef's knife
• Cutting board

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