Susans Fabulous Cheese Soup Recipes
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
CHEESE SOUP
Provided by Alton Brown
Time 1h5m
Yield about 1 1/2 quarts (about 4 servings)
Number Of Ingredients 15
Steps:
- Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
- Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
- Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
SUSAN'S WINTER POTATO SOUP PLUS
Make and share this Susan's Winter Potato Soup Plus recipe from Food.com.
Provided by mamasan
Categories Winter
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in margarine until tender.
- Add next 6 ingredients and cook until vegetables are tender.
- Add soup and milk cook on low until heated through.
- Add cheeses 2 to 3 minutes before serving.
Nutrition Facts : Calories 301.9, Fat 17.2, SaturatedFat 8.7, Cholesterol 40.1, Sodium 1354.3, Carbohydrate 26.9, Fiber 2.9, Sugar 3.1, Protein 12.6
SUSAN'S FABULOUS CHEESE SOUP
This is a really great cheese soup, the carrots are perfect with the cheese. My step-mother makes this for a crowd and there is never any leftovers! Use a can of chicken broth or make your own stock. Works great with turkey stock after thanksgiving too. You can even substitute a vegi broth if you are vegetarian.
Provided by Emily
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook carrots, celery and stock until carrots are tender.
- Saute onions in butter.
- Slowly add flour to make a roux.
- Slowly add milk to make a thick sauce.
- Reduce heat- do not boil.
- Slowly add stock/vegi mixture.
- 5-10 minutes before serving add in cheddar cheese and stir until melted.
Nutrition Facts : Calories 261.5, Fat 15.6, SaturatedFat 9.8, Cholesterol 49.7, Sodium 317.4, Carbohydrate 16.3, Fiber 1.1, Sugar 6.9, Protein 14.2
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