Golden Cheese Soup

This is my own adaptation of a recipe served at a popular local restaurant. The generous serving size comes in handy when I’m cooking for large family gatherings and church socials.

—Marilyn Hillam, Brigham City, UT

Prep: 30 min. • Cook: 10 min. • Makes: 50 servings

• 2 ½ cups chopped onion
• 1 ¼ cups butter, cubed
• 1 ¼ cups all-purpose flour
• 1 ¼ cups cornstarch
• 2 ½ tsp. paprika
• 5 tsp. salt
• 2 ½ tsp. pepper
• 5 qt. chicken broth
• 5 qt. milk
• 5 cups chopped carrots, cooked
• 5 cups chopped celery, cooked
• 10 cups (2 ½ lbs.) shredded sharp cheddar cheese
• 2 ½ cups chopped fresh parsley

In a large Dutch oven over medium heat, saute onion in butter until tender. Combine flour, cornstarch, paprika, salt and pepper; stir into pan until a smooth paste forms. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add milk, stirring constantly. Add carrots, celery and cheese. Cook and stir over low heat until cheese is melted and soup is heated through. Add parsley just before serving.

1 cup: 222 cal., 15g fat (10g sat. fat), 50mg chol., 855mg sod., 14g carb. (6g sugars, 1g fiber), 10g pro.