PEPPERONI CHEESE SOUP

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.