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-HORSERADISH SOUP
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.
- See all 50 Easy Soups
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.
CHEDDAR SOUP
Mushrooms and carrots lend contrasting color and texture to this cheese soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat. Add garlic, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup stock, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups stock and the water, still stirring. Add mushrooms and 1/4 teaspoon salt, and simmer until mushrooms are soft, about 20 minutes.
- Add carrots, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.
CANADIAN CHEDDAR CHEESE SOUP
Make and share this Canadian Cheddar Cheese Soup recipe from Food.com.
Provided by Kat2355
Categories One Dish Meal
Time 20m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan, and sauté onion and carrots until tender.
- Blend in flour, paprika, dry mustard and bouillon cubes.
- Gradually stir in milk and water.
- Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil.
- Remove from heat.
- Gradually add cheese, continually stirring until melted.
- Serve immediately sprinkled with chopped parsley.
POTATO AND CHEDDAR SOUP
This is a smooth creamy soup. Great for those cold winter days.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
- Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g
CHEDDAR CHEESE SOUP
Provided by Molly O'Neill
Categories one pot, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Melt butter in pot over medium heat, and saute onions, celery and carrots until they are tender but not browned, about 5 to 10 minutes. Sprinkle mixture with flour, and cook, stirring, for 3 to 4 minutes more. Slowly whisk in chicken stock, and bring it to a boil, whisking almost constantly. Reduce heat to a simmer, and cook, stirring occasionally, for 45 minutes, or until thickened.
- Puree until smooth. Return to pot, bring to a simmer, and stir in cream, cheese and mustard. Avoid boiling the soup, which will break down the cheese: reduce heat to low, and stir until cheese is melted. Season with Worcestershire sauce or hot red pepper sauce, if desired, and salt and pepper. Thin with more stock or cream, if preferred. Serve in bowls garnished with croutons, finely chopped smoked ham or chopped cooked broccoli.
CHEDDAR CHEESE SOUP RECIPE
Warm up on a brisk day with a bowl of our creamy Cheddar Cheese Soup Recipe. You'll find onion, nutmeg and more in this delicious cheese soup recipe.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 8 servings, about 1 cup soup each
Number Of Ingredients 10
Steps:
- Cook and stir onion in margarine in large saucepan on medium-high heat until tender.
- Add flour, mustard, pepper and nutmeg; stir until well blended. Gradually stir in broth. Add milk; mix well. Bring to boil; cook until thickened, stirring constantly. Remove from heat.
- Stir in cheese until completely melted. Serve hot with crackers.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1120 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 4 g, Protein 18 g
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