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Wisconsin Cheese Chowder

Ingredients: 1 small Sweet red pepper, minced 1 small Onion, minced 1 Cup(s) Sliced celery 1/4 Cup(s) Apple juice 1 Teaspoon(s) Minced garlic 1/3 Cup(s) All-purpose flour 2 Cup(s) Frozen chicken stock, thawed 4 Cup(s) Diced potatoes 1 Cup(s) Skim milk 3/4 Cup(s) Shredded Cheddar cheese 1/4 Cup(s) Shredded Swiss cheese Directions: In a Dutch oven, combine the peppers, onions, celery, apple juice, and garlic. Cook, stirring, over medium-high heat for 5 minutes. Add the flour and 1/2 cup of the stock. Cook, stirring, for 2 minutes. Add the potatoes and the remaining 1-1/2 cups stock. Bring to a boil. Reduce the heat to medium. Cover and cook for 20 minutes, or until the potatoes are tender. Check by inserting the tip of a sharp knife into 1 piece. Transfer 1 cup of the soup to a blender or food processor. Process until smooth. Return to the pot. Add the milk, Cheddar, and Swiss. Stir to combine. Cook, stirring, for 3 minutes, or until the cheese melts. Makes 9 cups To freeze, pack the cooled soup in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. If it separates after thawing, process in a blender or food processor until smooth. Transfer to a saucepan. Cover and cook, stirring frequently, over low heat, for 4 to 5 minutes, or until hot. Be careful not to scorch. NOTES : Cheese-lovers give four stars to this creamy chowder, which is thick with extra-sharp Cheddar and Swiss. Pureeing a small amount of the soup gives it a creamier texture.
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