Cheese Soup

 This recipe comes from one of my college roommates, Kandyce. We lived together with 6 girls and took turns cooking for each other (or having our moms prepare and freeze meals for us LOL!) and this soup was from one of those nights. It is so comforting and delicious with some crusty bread dipped in it. 

Ingredients

• 2 carrots
• 1/2 onion chopped
• 3 medium potatoes, peeled and diced small
• 2 cans chicken broth (about 4 cups)
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 tsp garlic powder
• 1 can diced tomatoes, drain well
• 6 Tbsp butter
• 6 Tbsp flour
• 5 cups of milk
• 3 cups Monterey jack cheese

Directions
{you will be using 2 separate pans for this!}
FIRST PAN:

• Saute onion in butter for 3-5 minutes. Add 2 cans of chicken broth, carrots, potatoes, seasonings, diced tomatoes. Boil until potatoes are tender (about 15 minutes)

SECOND PAN:

• Melt the 6 Tbsp butter
• Add flour, cook 1 minute stirring constantly
• Add milk and whisk well.
• Pour FIRST PAN of vegetables into this second pan and bring to a boil.
• Remove from stove and add the cheese
• Place lid on pan to help cheese to melt and soup to thicken.