Creamy Pimento Cheese Soup
Rich and creamy. Comfort food!
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
meatless
soup
american
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 cup sharp cheddar cheese shredded
- 1 t butter
- 3/4 t salt
- 1 medium onion chopped
- 4 cups milk
- 1/4 tsp hot sauce
- 1 ribs celery chopped
- 1 medium potato peeled and chopped
- 1 1/2 cups chicken broth (i used vegetable broth)
- 1 4-oz jar sliced pimentos (i used ht marinated red peppers) drained and divided, (4 oz) jar of
- 8 oz cream cheese cubed, 8oz
- 1/4 t pepper
- Carbohydrate 16.169883125 g
- Cholesterol 65.9025 mg
- Fat 20.6580528125 g
- Fiber 1.79851876962744 g
- Protein 12.12912125 g
- Saturated Fat 12.3266005 g
- Serving Size 1 1 Serving (274g)
- Sodium 365.01728125 mg
- Sugar 14.3713643553726 g
- Trans Fat 2.71823075 g
- Calories 295 calories
MELT butter in large Dutch oven over medium heat. Add onion and celery, and saute 5 minutes or until vegetables are tender. ADD chopped potato, milk, and broth; bring to boil, stirring occasionally. Reduce heat and simmer around 20 minutes, stirring occasionally. Once potatoes are tender, remove from heat and stir in half of the pimentos. Add Cheddar cheese and next 4 ingredients, stirring until the cheese melts. Let cool 5 minutes. PROCESS mixture until smooth, in batches. Stir remaining half of pimentos to serve.
