Rich And Creamy White Cheddar Soup Recipes

CREAMY CHEDDAR CHEESE SOUP

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.

WHITE CHEDDAR CHEESE SOUP

Steps:

• In a saucepan, melt butter.
• Add leeks, celery, and carrot and saute for about 3 minutes or until wilted. Stir in garlic and season with salt and pepper. Dust the vegetables with 1/4 cup of flour and stir for 3 minutes.
• Whisk in the chicken broth, 1/2 cup at a time.
• Bring the liquid up to a boil and reduce to simmer. Simmer soupf for 45 minutes. Remove from heat and puree until smooth. Strain soup into a clean saucepan. Bring soup back to a simmer. Whisk in cream, cheese, hot sauce, and Worcestershire sauce. Season with salt and pepper. Ladle into bowls. Garnish with bacon, grated cheese, and long chives.

TOMATO-CHEDDAR SOUP

Steps:

• In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft but not brown, about 4 minutes.
• Add the crushed tomatoes, 2 1/2 cups water, pepper, and salt. Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally.
• Add the cheese and cream and stir until the cheese melts, about 2 minutes. Serve hot.
• Make Ahead
• The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months. Gently reheat over low heat, stirring frequently to avoid burning.

RICH AND CREAMY WHITE CHEDDAR SOUP

Steps:

• In large pot, melt butter over medium-low heat.
• Add the green onions, celery and carrots, and cook until limp.
• Sprinkle the flour over the veggies, and stir and cook for 3 minutes to cook the flour.
• Add the chicken stock (or broth) 1 cup at a time, stirring constantly.
• Add the potato.
• Bring to a boil then reduce heat to a simmer.
• Cook until potatoes are soft, about 20-30 minutes.
• Puree the soup in a blender or food processor and return to the pan.
• Slowly whisk in the half and half (or milk), cheese, tabasco and worcestershire sauce.
• Taste and salt if needed.
• Keep warm over low heat.
• Ladle into bowls and garnish with grated white cheddar or parmesan if desired. Serve with warm crusty bread or rolls.