PEPPERONI CHEESE SOUP
From Kristin Troyer
32 oz. or more packaged/canned chicken broth
Use the broth to cook the following 5 kinds of vegetables on medium heat:
6 or 7 medium red potatoes, peeled and chopped
2 or 3 large carrots, peeled and chopped finely
1 green bell pepper, chopped finely
4 ribs celery, chopped finely
4 or 5 green onions and their tops, chopped finely (or 1/2 sweet red onion)
If you have a food processor or blender, use one of these for the last 4 vegetables to get the fine texture fast. Add water to a blender to chop veggies fine. Then, drain water off and add veggies to the broth to cook. Or, blend them after cooking to make a smooth texture.
Add salt, if needed, after cooking. Also, add a pinch of Cayenne pepper to suit your taste.
When veggies are almost cooked, add:
1 can diced tomatoes
6 oz. pepperoni, cut in quarters
Turn burner to low and stir constantly - this will stick easily.
Add 3/4 cup (or more if you like) shredded cheese (mozzarella and cheddar) - keep stirring until cheese is melted.
Add 1 quart half and half cream.
Add cubes of 6 oz. cream cheese (cubes about 3/4 inch size).
Keep heat on low - stir often as cheese will stick. Some of the cream cheese will remain floating in small pieces when soup is done. Keep stirring until soup is removed from heat.
Note: a wide plastic spatula works well for keeping it stirred.
