Vermont Colby Cheese Soup

When we lived in Vermont we frequently went to our friends deli and got their cheese soup.  It was amazingly rich, thick and filling.

Vermont Colby Cheese Soup

3 tablespoons butter
3 tablespoons flour
4 cups chicken stock
1/4 cup each carrots, celery, green peppers, and onion, diced as fine as possible.
3 cups grated Colby cheese
2 cups milk warmed
Salt and cayenne pepper


Make a roux of the flour and butter. Add the stock and the vegetables. Bring to a simmer and cook slowly for 30 minutes. Add the cheese and bring to just before the boil, stirring until the cheese is melted and well incorporated. Add the milk and reheat again, but do not boil. Season to taste with salt and pepper. (Note: If you want more cheese flavor, simply increase the amount of cheese)

This recipe serves 6.

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