It’s deceptively simple, but oh so good…
1 cup shredded carrots
1 cup chopped onions
1 cup chopped peppers (mix of red, yellow, green)
1 1/4 cup boiling water
5 T butter
1/2 cup flour
two 10 1/2 oz cans chicken broth
3 cups milk
2 1/2 cups shredded cheddar
Melt butter, stir in flour. Slowly add milk and stir until thickened. Add broth, veggies, water, and cheese. Stir over low hear until cheese melts. Consider a garnish.
The original recipe called for celery instead of chopped peppers, but celery is dull and Karen had the brilliant idea of using the peppers instead. Not only did they add flavor, but they’re colorful too!