I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania
Category: Soups, Stews and Chili
Cuisine: not set
1 tablespoon butter
1 tablespoon canola oil
1 medium leek (white portion only) sliced
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped peeled parsnip
1 teaspoon salt
1/2 teaspoon pepper
6 garlic cloves minced
2 cans (14-1/2 ounces each) chicken broth
2/3 cup dry white wine
2 tablespoons cornstarch
1/4 cup cold water
1 can (12 ounces) evaporated milk
2 cups (8 ounces) shredded sharp white cheddar cheese
Crushed baked pita chips
Minced fresh parsley
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