CHEDDAR CHEESE SOUP
My husband and I live in the Dairy State of Wisconsin. So this soup is perfect, since we get to use our state's fantastic cheese and milk.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. , Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired.
Nutrition Facts :
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CHEDDAR CHEESE SOUP (ATKINS)
Atkins website.This basic cheese soup recipe is low in carbs and high in protein, making it a great vegetarian meal-but it's tasty enough to appeal to confirmed carnivores. It also lends itself to many variations. Cooked broccoli and bacon bits make tasty add ins.
Provided by Michelle Rogers
Categories Lunch/Snacks
Time 20m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Melt butter in a large saucepan over medium heat. Add shallot and sauté until soft, about 3 minutes. Add stock and bring to a simmer. Whisk in thickener; cook until mixture thickens, about 2 minutes.
- 2. Add cream and simmer, stirring occasionally, until hot. Slowly whisk in cheese until melted and thoroughly combined. Stir in paprika and salt and serve.
- Variations:.
- Jalapeño Cheddar Soup: Prepare Cheddar Cheese Soup according to instructions, adding one seeded and minced jalapeño with the shallot. Season with Tabasco sauce to taste just before serving.
CHEDDAR CHEESE SOUP
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.
HUDSON'S CHEDDAR CHEESE SOUP
Hudson's was a department store in Michigan which is now owned by Marshall Fields. Hudson's had darling little cafes inside their stores, and one of their specialties was this amazing cheddar cheese soup. It's the best I've ever had, and I think you will agree! Angostura bitters is a surprise secret ingredient that really adds to the flavor. Be sure to use good quality, sharp aged (12 months or more) cheddar. It is absolutely KEY to the success of this recipe.
Provided by DangerBun
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter in a stockpot over medium high heat until foamy.
- Add the onion, celery, and carrot.
- Saute until the onion is softened and translucent.
- Sprinkle the flour, cornstarch, paprika & baking soda over the vegetables.
- Cook, stirring constantly, for 2 minutes.
- Add the milk & chicken stock.
- Whisk until smooth.
- Heat, stirring often to prevent milk from burning on bottom of pot.
- When the carrot is soft, remove the pot from the heat.
- (At this point, if you prefer a smooth soup, you may blend all with an immersion blender).
- Add the cheddar cheese, stirring to thoroughly combine.
- The heat of the soup will melt the cheese.
- Stir until the cheese is fully integrated and no distinct bits remain.
- Add salt and pepper to taste.
- Ladle into bowls.
- Top each bowl with a dash of Bitters and a sprinkle of parsley.
- Serve crusty Sourdough bread alongside.
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