Cheddar Vegetable Soup - Upper Arlington Public Library

Ingredients

• 1/4 cup vegetable oil
• 1 red bell pepper (large, cut into 1/4-inch strips)
• 2 boiling potatoes (about 1 lb)
• 2 zucchini (about 1 lb, scrubbed, halved lengthwise and cut crosswise into ½-inch slices)
• 1 package frozen corn (10-oz, thawed)
• 1/3 cup all-purpose flour
• 4 cup chicken broth
• 2 cup milk
• 1/8 teaspoon cayenne or to taste
• 10 ounce extra-sharp cheddar (grated, about 3 1/2 c)
• 1 onion (large, chopped)