1/2 cup onion, chopped 1 tablespoon butter 4 cups chicken stock 2 tablespoons Parmesan cheese 1 can (12 ounce size) evaporated milk 1/2 cup carrots, diced 1/2 cup celery, diced 2 tablespoons green bell pepper, diced 1 1/2 tablespoon flour 1 1/2 cup sharp Cheddar cheese, shredded salt and pepper, to taste grated apple (optional)
In a large pot, melt butter over medium heat. Reduce heat and add onions, carrots, celery and green pepper and slowly saute until very soft. Stir in flour and cook for 2 minutes, stirring constantly. Add stock and bring to a boil.
Simmer for 20 minutes. Add cheddar and Parmesan cheese, salt and pepper and stir until cheese is melted. Stir in evaporated milk. Serve hot with optional grated apple on top.
Nutritional data has not been calculated yet.
Get our best recipes delivered right to you! Sign up for our newsletter that features hand-picked recipes