Cheese Soup

Source: Sacha Bikhazi (not sure where she got it)

Prep Time: 10 min
Cook Time: about 20 minutes

Ingredients:
1/2 cup carrot finely diced
1/2 cup celery finely diced
1/2 cup onion finely diced
1 Tbs butter
2 cups cheddar cheese (regular, sharp, or extra-sharp; and you can use a bit more cheese than this)
Dash of sour cream

Saute veggies in the butter until tender. Stir in 1/4 cup flour. Blend in 2 cups milk, 1 1/2 cup chicken broth. I like to use a milkshake blender, but you could put the soup in a food processor or a blender. Once the soup is thickened a bit, add the shredded cheese. Serve immediately, with an optional dash of sour cream or paprika. Do not let cool too much after you add the cheese. However, it is good leftover the next day.

Comments: Not fat free or low calorie, but so worth it! Really good with biscuits or bread bowls.