Black And White Soup

• 2 tablespoons butter (1/4 stick)
• 1/2 large red bell pepper, cut into matchstick-size pieces
• 1/2 large yellow bell pepper, cut into matchstick-size pieces
• 1/2 large green bell pepper, cut into matchstick-size pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken stock or 1 1/2 cups low sodium chicken broth, canned
• 1 cup whole milk
• 1 cup whipping cream
• 8 ounces sharp white cheddar cheese, grated (about 2 cups)
• black bean soup
• tomatillo salsa
• sour cream

1. For cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute vegetables until tender, about 6 minutes.
2. Add flour and stir 2 minutes.
3. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes.
4. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth.
5. Season to taste with salt and pepper.
6. To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, a llowing soups to meet in center. Top with tomatillo salsa and sour cream.

butter, red bell pepper, yellow bell pepper, green bell pepper, onion, garlic, flour, chicken, milk, whipping cream, cheddar cheese, black bean soup, salsa, sour cream

Taken from www.food.com/recipe/black-and-white-soup-4505 (may not work)