Source: dLife

A warm, filling soup made with celery, onion, cheese, and garlic.

Servings

1 medium celery stalk , sliced
1 large onion , coarsely chopped
4 medium garlic cloves , sliced
1 tbsp olive oil
42 oz low fat unsalted chicken broth
24 oz evaporated skim milk
0.5 cup Flour, all purpose, bleached, enriched
2 cup low fat cheddar cheese, shredded
0.25 tsp white pepper (optional)
0.5 cup low fat cheddar cheese, shredded (optional)

1 In a Dutch oven, cook celery, onion, and garlic in hot oil until tender, then add chicken broth. Bring to a boil, and then reduce heat and cover and simmer for 25 minutes.
2 Strain vegetables, reserving broth in pan, and then discard vegetables.
3 Stir together evaporated milk and flour in a medium bowl, and then stir into broth. Cook and stir until thickened and bubbly.
4 Add the 2 cups of cheese and then cook and stir over low heat until cheese is melted.
5 If desired, stir in white pepper, and 1/2 cup shredded cheese over individual servings, dividing evenly.

This soup, which uses reduced-fat cheese, is delicious and warms you up.