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Creamy Pimiento Cheese Soup

Source of Recipe


From "Gooseberry Patch Christmas: 10th Anniversary"



List of Ingredients



• 1 Tbsp butter
  
• 1 onion, chopped
  
• 1 stalk celery, chopped
  
• 1 sweet potato, peeled and chopped
  
• 4 cups milk
  
• 1½ cups chicken broth
  
• 4-ounce jar sliced pimientos, drained and divided
  
• 1 cup shredded sharp Cheddar cheese
  
• 1 (3-ounce) package cream cheese, cubed
  
• ¾ tsp salt
  
• ¼ tsp pepper
  
• ¼ tsp hot sauce
  






Instructions



1. Melt butter in a large Dutch oven over medium heat. Add onion and celery; sauté 5 minutes or until vegetables are tender. Add chopped sweet potato, milk, and chicken broth; bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, 18 to 20 minutes or until sweet potato is tender.
   
   
2. Remove mixture from heat and stir in half of the pimientos. Add Cheddar cheese and remaining ingredients, stirring until cheese melts. Let cool 5 minutes.
   
   
3. Process cheese mixture, in batches, using a handheld blender, blender or food processor until smooth, stopping to scrape down sides. Stir in remaining pimientos before serving.
   
   Makes about 7 cups.