Cheddar Vegetable Soup2
| Yield: | 1 Servings |
| Categories: |
| 1 | lg | Onion; chopped |
| 1/4 | c | Vegetable oil |
| 1 | lg | Red bell pepper; cut into 1/4 inch |
| Trips | ||
| Strips | ||
| 2 | Boiling potatoes; (about 1 pound), | |
| Eeled an nd cut in | ||
| /2 inch cubes | ||
| 2 | Zucchini; (about 1 pound), scrubbed, halved lengthwise, and cut crosswise into 1/2 inch slices | |
| 10 | oz | Frozen corn; thawed |
| 1/3 | c | All-purpose flour |
| 4 | c | Chicken broth |
| 2 | c | Milk |
| 1/8 | ts | Cayenne; or to taste |
| 10 | oz | Extra-sharp cheddar grated; (about 3 1/2 cups) |
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