Shelly's Recipe

CHEESY GARDEN VEGETABLE SOUP

Category: Soups

1/4 cup butter
1/4 cup flour
2 cups milk
2 cups (16 oz) reduced-sodium chicken broth
1 cup (4 oz) shredded Colby cheese
1 cup (4 oz) shredded Medium Cheddar cheese
2 medium zucchini, chopped
1 cup frozen corn
3 tomatoes, seeded and chopped

In a 3 quart saucepan, heat butter until sizzling; stir in flour. Cook over medium heat until bubbly. Gradually add milk; stir until smooth. Add chicken broth; continue cooking until slightly thickened. Stir in cheese until smooth. Add remaining ingredients. Cook over low heat to a simmer. Serves 6