Colonial Cheddar Soup Recipes

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CONDENSED CHEDDAR CHEESE SOUP



Condensed Cheddar Cheese Soup image

Homemade Condensed Cheddar Cheese Soup is easy to make and a perfect substitute for the Campbell's Soup canned variety you use in your favorite casseroles.

Provided by Sabrina Snyder

Categories     Ingredient     Soup

Time 10m

Number Of Ingredients 6

3 tablespoons unsalted butter
3 tablespoons flour
1/4 teaspoon Kosher salt
1/4 teaspoon dry mustard
1 cup milk
1/2 cup shredded cheddar cheese

Steps:

  • In a small saucepan add the butter and melt over low heat.
  • Add in the flour and whisk, cooking for about a minute (but stop if it turns brown at all).
  • Add in the salt, dry mustard and milk and whisk until smooth.
  • Add in the cheddar cheese and whisk until smooth.

Nutrition Facts : Calories 712 kcal, Carbohydrate 30 g, Protein 25 g, Fat 55 g, SaturatedFat 35 g, Cholesterol 161 mg, Sodium 1041 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

CANADIAN CHEDDAR SOUP



Canadian Cheddar Soup image

I got this delicious recipe from my friend, Lydia, that owns a rubber stamping store in our town. I design stamps for her. Her husband is the one that makes this yummy soup. I first had it at her home and had seconds, but didn't want to act "piggy" and ask for thirds, so I made it myself and guess what--I had it for breakfast, lunch and snacks during the day. I did this till it was gone and over the course of a couple of days, I ate the whole thing. Don't let the parsnips scare you, but please do add them. They give flavor but you do not taste them.

Provided by Mimi in Maine

Categories     One Dish Meal

Time 1h3m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons butter
3/4 cup shredded carrot
1/2 cup diced celery
1 cup minced onion
1/2 cup shredded parsnip
2 tablespoons soft butter
1/4 cup flour
3 (10 3/4 ounce) cans beef broth
3 cups shredded extra-sharp cheddar cheese
2 cups half-and-half

Steps:

  • Place the 3 tablespoons butter in a large pot on the stove.
  • Add the carrots, celery, onion, and parsnips.
  • Simmer, covered, for about 10-12 minutes (you want to make sure they are steamed till quite done, adding a fews drops of water if necessary).
  • Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux.
  • Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes).
  • Add the Cheddar cheese and stir till melted.
  • Slowly add the half-and-half.
  • Heat but DO NOT boil, stirring constantly about 3 minute.
  • Ladle into bowls and enjoy!

Nutrition Facts : Calories 384.1, Fat 30.9, SaturatedFat 19.5, Cholesterol 93.4, Sodium 835.7, Carbohydrate 11, Fiber 1.3, Sugar 2.3, Protein 16.4

DISNEY'S CANADIAN CHEDDAR SOUP



Disney's Canadian Cheddar Soup image

Make and share this Disney's Canadian Cheddar Soup recipe from Food.com.

Provided by jovigirl

Categories     Pork

Time 1h

Yield 9 serving(s)

Number Of Ingredients 14

1/2 lb bacon, cut into 1/2 inch pieces
1 medium red onion, cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 tablespoons unsalted butter
1 cup all-purpose flour
2 cups chicken broth
4 cups milk
3/4 lb white cheddar cheese, grated
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup warm beer
5 scallions, chopped

Steps:

  • In large deep pot, cook bacon over medium heat for 5 minutes, stirring, until lightly browned. Add onion, celery and butter; saute until onion has softened, about 5 minutes.
  • Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken broth and bring to a boil for 1 minute. Reduce heat to a simmer; cook 15 minutes, stirring occasionally.
  • Add milk; continue to simmer 15 minutes. Do not bring to a boil.
  • Remove from heat; stir in cheese, hot pepper sauce, Worcestershire sauce, salt and pepper until cheese is melted and the soup is smooth. Stir in warm beer; if soup is too thick, add some warm milk.
  • Serve soup hot, garnished with scallions.

CHEDDAR CHEESE SOUP



Cheddar Cheese Soup image

Provided by Molly O'Neill

Categories     one pot, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

6 tablespoons unsalted butter
1 cup diced onions
1 cup diced celery
3/4 cup diced carrots
1/4 cup all-purpose flour
4 cups chicken stock
1 cup heavy cream or half-and-half
8 ounces Cheddar cheese, grated
1 teaspoon dry mustard
Hot red pepper sauce (optional)
Worcestershire sauce (optional)
Salt and ground black pepper to taste
Croutons
Finely chopped smoked ham
Chopped cooked broccoli

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.

CREAMY CHEDDAR CHEESE SOUP



Creamy Cheddar Cheese Soup image

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

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

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

COLONIAL CHESS PIE



Colonial Chess Pie image

I'm a guy that does almost no cooking, but I can bake this. Turns out good every time. Not for someone on a diet, or with sugar problems. A big hit, with the young and old alike!

Provided by Verdayne Miley

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

½ cup white sugar
½ cup light brown sugar
⅛ cup sifted all-purpose flour
¼ teaspoon salt
¼ cup milk
¼ cup margarine
1 egg yolk
1 egg
½ teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a saucepan, combine white sugar, brown sugar, flour and salt. Pour in milk and add margarine. Heat, stirring constantly, until sugar dissolves and margarine is melted. Remove from heat and set aside to cool.
  • In a large bowl, whisk egg yolk, egg and vanilla until smooth. Whisk in cooled sugar mixture. Pour into pie crust.
  • Bake for 25 minutes in the preheated oven, then reduce the temperature to 250 degrees F (120 degrees C) and bake for an additional 25 minutes, or until top is puffed and edges are golden brown. Allow to cool before slicing.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 38.3 g, Cholesterol 49.5 mg, Fat 14.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 272.1 mg, Sugar 26.4 g

COLONIAL CHEDDAR SOUP



Colonial Cheddar Soup image

It's hard to believe that this thick, creamy, chowder-like Cheddar soup can be made from scratch in just 15 minutes. (But it's true!)

Provided by My Food and Family

Categories     Home

Time 20m

Yield 5 servings, 1 cup each

Number Of Ingredients 8

1/3 cup shredded carrot s
2 Tbsp. chopped onion s
1/4 cup butter or margarine
1/3 cup flour
1/4 tsp. dry mustard
dash pepper
1 qt. (4 cups) milk
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

Steps:

  • Cook and stir vegetables in butter in large saucepan on medium-high heat 5 min. or until crisp-tender.
  • Blend in flour and seasonings; cook and stir 2 min. or until hot and bubbly. Gradually add milk; cook until thickened, stirring constantly.
  • Add cheese; cook and stir on low heat until melted.

Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 85 mg, Sodium 480 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 10 g, Protein 17 g

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PHILOSOPHY
A place to share recipes, food ideas (and fails) and other food related information—but with all the swearing and inappropriate behavior you would expect from me. My sister is in the group and she recently posted our recipe for “Colonial Cheddar Soup” which she promoted as a family recipe. I begged to differ as I had never heard of this ...
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