This soup can stand its ground against any simmer-all-day soup… especially when you’re in a hurry to get those tummies warmed up! In about 30 minutes you can serve your hungry family a hearty soup that’s sure to please.

1 cup chicken broth
1/2 cup potatoes peeled and chopped
1/4 cup celery chopped
1/4 cup carrots chopped
1/4 cup sweet red pepper, chopped
1 cup skim milk
2 tablespoons flour
1/4 cup shredded American cheese, or mild cheddar
Dash ground nutmeg

Combine broth, potatoes, celery, carrots and sweet red pepper in a large pot. Bring to boil over medium high temperature. Reduce heat, cover and simmer 10 to 12 minutes or until vegetables are tender.

In a small mixing bowl combine milk and flour. Mix until smooth. Pour milk mixture into broth. Cook stirring continuously until thick and bubbly. Continue to cook 1 minute more.

Stir in cheese and continue to stir until melted. Sprinkle with nutmeg and serve hot with crusty bread and butter.

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