Innkeeper Bonnie says about this week’s recipe, “In past when we served cheese soup at Zuber’s we also offered cooked broccoli, ham, bacon, and homemade croutons with our cheese soup. Guests could add items to their taste! One bowl became a whole meal.”
½ c. chopped carrots
1 ½ c. chicken broth
½ c. chopped celery
¼ c. flour
¼ c. chopped onion
1 ½ c. shredded Velveeta cheese
2 med. Potatoes, chopped
2 c. milk
¾ c. water
salt and pepper
3 Tbs. butter
Cook carrots, celery and potatoes in ¾ cup of water until tender (do not drain). Meanwhile, saute onions in butter until tender. Stir in flour; then add milk and cook, stirring until thickened. Add broth, undrained vegetables and cheese. Season with salt and pepper to taste.
Simmer on low heat until the cheese melts. Serve hot with slices of toasted and buttered French bread.
Serves 4. Recipe can be doubled.
Lucille H. Palmer
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.