Chunky Cheese Soup Recipes

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CHUNKY CHEESE SOUP



Chunky Cheese Soup image

Although winters in Virginia are not necessarily harsh, it still gets cold enough to chill you to the bones. This tasty soup warms you through and through.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 12

2 cups water
2 cups diced peeled potatoes
1/2 cup diced carrots
1/2 cup chopped celery
1/4 cup chopped onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese

Steps:

  • In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender. Add ham. , In another saucepan, melt the butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted; add to the soup.

Nutrition Facts : Calories 267 calories, Fat 17g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 936mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.

CHUNKY CHEESE SOUP



Chunky Cheese Soup image

A Cheddar cheese soup filled with chunks of vegetables and ham.

Provided by SILVANUS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 12

2 cups water
2 cups peeled and diced potatoes
½ cup diced carrots
½ cup chopped celery
¼ cup chopped onions
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 cup cooked ham, cubed
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese

Steps:

  • In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender.
  • Mix the ham into the vegetable mixture.
  • In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the Cheddar cheese until melted.
  • Mix the melted cheese mixture with the vegetable mixture and serve.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 14.5 g, Cholesterol 57.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 13.1 g, SaturatedFat 11.3 g, Sodium 873.5 mg, Sugar 4 g

CHUNKY BROCCOLI CHEESE SOUP



Chunky Broccoli Cheese Soup image

You're gonna LOVE this! It's great served with broccoli cornbread!

Provided by STKA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 25m

Yield 10

Number Of Ingredients 10

1 large onion, diced
½ cup butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
2 (10 ounce) packages chopped frozen broccoli, thawed
2 (10 ounce) cans chunk chicken, drained
1 (2 pound) loaf processed cheese, cubed
1 (16 ounce) can sliced mushrooms, drained
4 cups milk

Steps:

  • In a large soup pot over medium heat, cook onion in butter until onion is translucent. Stir in cream of chicken, cream of mushroom, cream of celery, broccoli, chicken, processed cheese, mushrooms and milk. Cook, stirring frequently, until cheese is melted and broccoli is tender, 10 to 20 minutes. Serve at once.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 24.6 g, Cholesterol 145.4 mg, Fat 43.7 g, Fiber 3.2 g, Protein 36.5 g, SaturatedFat 23.1 g, Sodium 2367.8 mg, Sugar 14.7 g

CHUNKY BROCCOLI SOUP



Chunky Broccoli Soup image

Progresso® chicken broth provides a simple addition to this broccoli soup that's ready in just 15 minutes - perfect for a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 8

3 cups cut up broccoli (about 1 pound)
1 small carrot, shredded
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups Progresso™ chicken broth (from 32 oz carton)
2 tablespoons Gold Medal™ all-purpose flour
1/4 cup cold water
1 cup half-and-half

Steps:

  • In a 3-quart saucepan, heat the broccoli, carrot, salt, pepper and chicken broth to boiling over high heat. Reduce heat to low; cover and cook 6 to 8 minutes or until broccoli is tender.
  • In small bowl, mix flour and water with wire whisk until the flour is dissolved. Slowly add flour mixture to broccoli, stirring constantly. Heat to boiling over high heat; continue boiling about 1 minute, stirring constantly, until mixture is slightly thickened.
  • Stir in half-and-half. Cook over medium heat, stirring occasionally, until hot. Do not boil. Serve immediately.

Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 20 mg, Fiber 5 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 650 mg

CHUNKY CHEESE POTATO SOUP AND WILTED SPINACH SALAD



Chunky Cheese Potato Soup and Wilted Spinach Salad image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/2 pound bacon
1/2 white onion, diced
4 russet potatoes, chopped
4 cups heavy cream
Salt and pepper
2 cups grated cheddar cheese
1 teaspoon all-purpose flour
3 large rolls, split
Wilted Spinach Salad, recipe follows
5 slices bacon
3 tablespoons red wine vinegar
1 tablespoon sugar
1 bunch fresh spinach, washed, stems removed
1 tomato, chopped

Steps:

  • In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
  • Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
  • Serve in a hollowed out bread roll.
  • In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.

CHUNKY CHEDDAR & CELERIAC SOUP



Chunky cheddar & celeriac soup image

A meal in a bowl - enjoy it with a gutsy watercress salad and fresh brown bread to make the perfect lunch

Provided by Good Food team

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 55m

Number Of Ingredients 9

1 tbsp butter
3 onions , finely sliced
500g floury potatoes , peeled and diced
2 celeriac (1kg/2lbs 4oz in total) peeled and diced
1l chicken or vegetable stock (from a cube is fine)
4 sage leaves
2 strips lemon peel
200g mature cheddar , diced
crispy sage leaves, optional

Steps:

  • In a large pan, melt the tbsp of butter. Add the onions and cook for 5 mins until softened, but not coloured. Add the potato, celeriac, the litre of stock, 4 sage leaves and 2 strips of lemon peel. Bring to the boil and simmer gently for about 30 mins, until the celeriac is tender and the potato is collapsing. Remove and discard the lemon zest and sage leaves. Stir so the potato thickens the soup a little. (At this point you can cool and keep covered in the fridge for up to two days or freeze for up to 3 months.)
  • When you're ready to eat, reheat the soup to just simmering. Stir in the 200g of cheese. Serve with crisp sage leaves for a special touch.

Nutrition Facts : Calories 411 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 12 grams fiber, Protein 21 grams protein, Sodium 2.4 milligram of sodium

CHUNKY CHEESE BREAD FOR SANDWICHES, SOUP DIPPIN' OR EATIN' PLAIN



Chunky Cheese Bread for Sandwiches, Soup Dippin' or Eatin' Plain image

Chunks of cheese--decadently & artfully tossed o'er the dough--will have your family grappling for the pan before it's out of the oven! Dip this into potato soup or clam chowder for a scrump-dillicious flavor explosion OR toast the slices and use for ham sandwiches with the cheese baked right in the dough. Marcy Goldman *Passion For Baking* came up with this recipe and says that THIS recipe is worth the price of her book! I agree and you will too. NOTE: Prep time includes TWO RISINGS--plan ahead!!!

Provided by Debber

Categories     < 4 Hours

Time 2h35m

Yield 2 loaf pans, 12 serving(s)

Number Of Ingredients 13

1 1/2 cups warm water
2 tablespoons yeast
1/4 cup sugar
2 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
2 eggs
1/4 cup oil
2 tablespoons butter, softened
5 cups flour (and a bit extra)
2 cups shredded cheddar cheese
2 cups cubed cheddar cheese (scant)
2 tablespoons olive oil (or melted butter)
1 teaspoon seasoning salt (we like "Spike")

Steps:

  • Generously grease two loaf pans; set aside.
  • In mixing bowl, whisk water and yeast, let rest 2-3 minutes.
  • Then whisk in sugar, salt, mustard, eggs, oil, butter, then stir in HALF the flour.
  • Begin kneading with dough hook on LOW for 5-8 minutes, adding more flour to make a soft elastic dough; form into ball in mixing bowl--spritz dough with oil spray, cover bowl loosely with plastic wrap; let rise for 30 minutes.
  • Turn out dough on lightly floured table, punch down gently.
  • Divide dough in half; press each half into an oval; sprinkle 1 cup of shredded cheese over each oval, press into dough, then roll each oval into a jelly roll.
  • Cut each roll into THICK slices, then in half again (odd shaped chunks of dough).
  • Arrange chunks in prepped loaf pans; scatter cubed cheese over dough chunks; drizzle oil or butter over this, sprinkle on the seasoned salt.
  • Cover pans with plastic wrap, let rise in warm spot 30-45 minutes (quite puffy).
  • Preheat oven to 350. Bake loaves until browned and sizzling--cheese will be melted--about 35-40 minutes.
  • Cool in pan 10 minutes, then remove and serve.

Nutrition Facts : Calories 454.6, Fat 22.7, SaturatedFat 10.4, Cholesterol 79.9, Sodium 746.4, Carbohydrate 45.4, Fiber 1.9, Sugar 4.6, Protein 16.7

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