Tara's Cheese Soup (1 serving = 1.25 Cups)

1 Quart (or 2 cans) chicken stock
1/2 medium green bell pepper - chopped
1/2 medium onion - chopped
2 stalks celery - chopped
2 medium carrots - chopped
1/2 tsp pepper (preferably white)
4 Tbl butter
6 Tbl all-purpose flour
3 Tbl constarch
2 Cups skim milk
3 7oz packages of Reduced Fat shredded cheese
(Optional - broccoli florets)

We normally just eat this as a yummy, smooth soup. However, I've been adding a bit of broccoli when boiling the vegetables (which I also puree) and then more florets once it's cooked - soooooo yummy! I don't know a kid that doesn't like this - and who would guess how many vegetables are in it!

Combine chicken stock, green pepper, onion, celery and pepper in saucepan. Heat to a boil, reduce heat and simmer 20 minutes. Meanwhile make a roux by melting butter in a skillet over medium-high heat. Stir in flour and cornstarch; blend until smooth. Cook butter, flour and cornstarch mixture, stirring frequently, until mixture is golden. Add roux to the saucepan and whisk until smooth; cook, stirring with whisk, until soup is thickened. Blend in milk and cheese. Simmer, stirring constantly, until cheese is fully melted and smooth. Use an immersion blender and blend until smooth. Alternately, use a blender and blend in SMALL batches and return to pan to reheat.

Serving Size: Makes 8 servings