Artichoke Soup

2 T butter
2 T Flour
2 C 1/2 n 1/2
1 Can cream of celery soup
2 Cans chicken broth
2 Cans artichoke hearts, chopped up
8 oz colby jack cheese

In a large pot or stock pot melt butter. I like to add a little finely minced garlic for extra flavor. Add your flour and mix together until smooth to make a roux. Then add the cream, broth, and soup. While that is heating up, drain and chop artichoke hearts. Add to soup. When the soup is warm, pour in the bag of cheese. Once the cheese is melted, serve up and enjoy!

This recipe is from Brielle, my bestie from Jr. High and High School. Her Paran Bubby is an amazing southern cook and this is one of his recipes.