Calico Cheese Soup

De-seed and dice all bell peppers, chop onion, carrot and celery.

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.

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.

Reduce heat on the peppers to low. Add flour mixture to peppers and stir.

Stir cheese into all other ingredients one cup at a time until melted.

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.