Hearty Cheese Soup

I've always loved a good cheese soup, but it's hard to find one that's not full of processed cheese or lots of cream. So when I found this recipe, I knew I just had to make it.

3 Tbs Butter
2 Carrots, chopped
1 Head of Broccoli, chopped
1 Medium Onion, diced
1 Medium Potato
1/2 Green Bell Pepper, chopped
1/2 cup Cooked Ham or Bacon, chopped*
1/2 cup Flour
2 Tbs Cornstarch
4 cups Chicken Broth
4 cups Milk
1/2 tsp Paprika
1/4 tsp Cayenne Pepper
1/2 tsp Ground Mustard
1 lbs Sharp Cheddar Cheese, grated
Salt and Pepper to taste

In a large, heavy stockpot, melt butter. Add chopped vegetables and cook over medium heat until veggies are slightly tender, about 10 minutes. Pour in 3 cups of chicken broth. And continue cooking the veggies until almost done, about 10 minutes. Mix flour and cornstarch into the reserved 1 cup of chicken broth. Whisk until there's no clumps. Add flour mixture into the pot. Continue to stir soup until it slightly thickens. Add milk and spices. Gradually add the cheese, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese has been added. Season to taste with Salt and Pepper. Serve pipping hot!

*If you want this dish to be vegetarian, leave out the ham and bacon, and substitute the chicken broth with vegetable broth.

Sheryl