Calico Cheese Soup

• 1 whole Green Bell Pepper
• 1 whole Red Bell Pepper
• 1 whole Yellow Bell Pepper
• 1/2 whole Yellow Onion
• 1 whole Carrot
• 2 stalks Celery
• 2 Tablespoons Olive Oil
• 4 cups Water
• 4 cubes Chicken Bouillon
• 5 Tablespoons Butter
• 5 Tablespoons Flour
• 2 cups Milk
• 4 cups Cheddar Cheese

1. De-seed and dice all bell peppers, chop onion, carrot and celery.
2. In a large pot saute vegetables in olive oil until softened, 3-4 minutes on medium to medium high. Pour water over vegetables and add bouillon cubes. Bring to a boil uncovered while you mix thickening agent.
3. In a separate saucepan, melt butter over medium/low heat, whisk in flour one tablespoon at a time. Stir for one minute until thick. Slowly whisk in milk (be sure to do this slowly or it will be lumpy). Whisk 4-5 minutes until thickened.
4. Reduce heat on the peppers to low. Add flour mixture to peppers and stir.
5. Stir cheese into all other ingredients one cup at a time until melted.
6. If you use a quality cheese this soup will not be grainy as many cheese based soups are. You can also add diced prosciutto for an extra layer of flavor or pour a bit of wheat based beer in lieu of a portion of the water.

green bell pepper, red bell pepper, yellow bell pepper, onion, carrot, stalks celery, olive oil, water, chicken bouillon, butter, flour, milk, cheddar cheese

Taken from tastykitchen.com/recipes/soups/calico-cheese-soup/ (may not work)