Creamy Cheddar Cheese Soup

Ingredients

1/4 cup Roberts butter
1 onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
3 cups Roberts milk
1 pound shredded cheddar cheese

Preparation

In a 3-quart saucepan, melt butter over medium-high heat. Add onion and cook until tender (about 5 minutes). Stir in flour and cook until flour has blended with onion mixture. Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.

In a covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and heat just to boil. Remove from heat. With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly. Makes 6 servings.

Yield: 6 servings