With bread and a salad, this easy soup makes a great main dish, with enough for lunch the next day. From Kristen Browning-Blas, serves about 6.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
As much chopped onion as you like (I used half a large sweet one)
1 green and 1 red bell pepper, chopped
Handful baby carrots, chopped (about 1 cup)
Salt and pepper
2 cups whole milk
1/4 cup flour
2 cups chicken stock
1/2 cup half-and-half (optional)
2 Russet potatoes, diced
8 ounces grated cheddar-Jack cheese
4 ounces crumbled cotija or feta cheese
Directions
Heat butter and olive oil in a large Dutch oven. Saute onion, bell pepper and carrots 5-10 minutes. Add about 1 teaspoon each salt and pepper.
Meanwhile, in a medium bowl, whisk 1 cup milk into flour.
When carrots are tender, add milk-flour mixture and bring nearly to a boil over medium-high, stirring. Lower heat and add remaining milk, chicken stock and half-and-half. (If you want a smoother soup, puree the mixture now.) Add potatoes. Simmer until potatoes are cooked through. Add cheese and cook on low until melted. Taste, and adjust seasoning.
