Mom’s Cheese Soup

One of my most treasured memories is of mom making soup. It always filled the house with warmth, great scents and (most importantly) love. This is not quite how mom made hers but, knowing her love of slightly spicy food, I think she would like the addition of pepper jack cheese.

Ingredients (serves 4):

1 Tablespoon olive oil

2 stalks (about ¾ cup) celery, diced

½ cup onion, diced

½ cup carrots, diced

½ cup red bell peppers, diced

4 cups (one good chicken broth (or veggie broth)

½   cup pepper jack cheese, shredded or diced

1 cup cheddar cheese, shredded or diced

1 cup processed American cheese, shredded or diced

2 Tablespoons cornstarch

Salt and pepper to taste

A sprig or two of fresh parsley for garnish

Directions: Heat the oil in a large saucepan or Dutch oven over medium low heat. Add in the celery, onion, carrots and bell peppers and cook for about 8 minutes, or until the veggies are soft but not browned. Add in the broth and simmer for 15 minutes.

While the veggie and broth mixture is simmering, toss the cheeses with the cornstarch in a small bowl. Bring the heat on the soup up to medium high and add the cheese one handful at a time. Once the first handful of cheese melts, add another. Continue until all the cheese is incorporated and melted and the soup has thickened. Serve in bowls, garnished with parsley and with pieces of crusty bread.