Savory Cheese Soup Recipes

Steps:

• In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.

Steps:

• In slow cooker, combine the first eight ingredients.
• Cover and cook on low for 7-8 hours.
• Combine flour and water until smooth; stir into soup.
• Cover and cook on high 30 minutes longer or until soup is thickened.
• Stir in cream cheese and cheddar cheese until blended.
• Stir in beer if desired.
• Cover and cook on low until heated through.
• Serve with desired toppings such as croutons, popcorn, cooked crumbled bacon, sliced green onions.

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.

Steps:

• Heat the olive oil in a soup pot over medium heat. Add the leeks and saute until just beginning to wilt, about 1 minute. Add 1/4 cup of water, cover and simmer 10 to 15 minutes or until tender and wilted.
• Add the tomatoes, beans, rice and broth and water.
• Bring the liquid to a boil; season to taste with salt and pepper. Cover the pot and cook gently over low heat until the rice is tender, about 20 minutes.
• Meanwhile stem the spinach and mustard greens, rinse them well and chop coarsely.
• Add them to the pot and simmer 3 to 4 minutes just until tender. Adjust the seasoning and serve very hot as is or float cheese crusts on top if you wish.
• Cheese crusts: slice some lovely good bread on the bias, toast lightly, then top with grated Parmesan or other cheese of choice and melt in toaster oven or broiler.

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.

Steps:

• Place potatoes in a bowl of cold water and set aside.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
• Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
• Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.

Steps:

• Cook celery and onion in butter till tender but not brown.
• Blend in flour.
• Add remaining ingredients, except bacon; cook and stir until slightly thick.
• Reduce heat; cook slowly 15 minutes, stirring occasionally.
• Garnish with bacon.