Cheese Pepper Soup Recipe

Ingredients

1/3 cup finely chopped carrots1/3 cup finely chopped celery1 cup thinly sliced green onions2 cups water1 medium onion, chopped3/4 cup butter, cubed1 cup plus 2 tablespoons all-purpose flour4 cups whole milk4 cups chicken broth1 jar (15 ounces) cheese dip1/8 teaspoon cayenne pepperSalt and pepper to taste1 tablespoon prepared mustard

Preparation

Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.