Prep time: 15 min.
Cook time: 45 min.
A great bowl for sharing!
.Ingredients
In your favorite soup pot , on med-hi heat add olive oil and 2 tbsp. butter.
when the fats are heated up in the pan add onions, carrots, green onions and
saute the veggies until slightly softened. (10 min.)
add flour over top of the veggies.
make sure the flour is cooked into the vegetables well, then add 3c. of chicken or vegetable stock.
stir vigorously with a whisk until the soup thickens. Just want to make sure there are no lumps, other than the veggies.
Add 1c. of milk (it can be whole, half and half or what ever your choosing is).
stir on med-low heat
add the shredded cheddar cheese to the soup and stir in until the cheese is melty.
taste for salt and add what is needed for your taste
add cracked pepper
Allow the soup to simmer 15-20 minutes on low heat stirring occasionally.
take the loaf of round farmers' bread and cut a circle into the center of it leaving about 1 1/2 inches from the edge.
brush the outside of the bread with olive oil and put into a 350 degree oven on a sheet pan and toast until crispy. 10-15 minutes.
take the bread out of the oven
pour the soup into the bread and top with grated cheddar or mixed cheese, sliced green onions and a pinch of paprika for that smokiness.
pop back into the oven just to melt the cheese
This serves as a great center piece for a cozy family meal of 4 on a cold evening.
The great thing about this soup is it is great over a baked potato with melted cheese over.
(OHH forget the calories)!
You can do the bread bowl thing for any creamy soup.
Like tomato with grilled cheddar over top, it would be a great grilled cheese with tomato soup!!
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