CHEDDAR CHEESE SOUP RECIPES RECIPES

Name: Cheddar Cheese Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 servings (2 quarts).
Ingredients: 1/2 cup chopped onion; 1/2 cup butter; 2/3 cup all-purpose flour; 1 teaspoon ground mustard; 1 teaspoon paprika; 1 teaspoon salt; 4 cups whole milk; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 3 cups shredded cheddar cheese; 3/4 to 1 cup chicken broth; Minced chives, optional

CHEDDAR CHEESE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cheddar Cheese Soup Recipe: How to Make It - Taste of Home image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6-8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1/2 cup chopped onion
1/2 cup butter
2/3 cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon salt
4 cups whole milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups shredded cheddar cheese
3/4 to 1 cup chicken broth
Minced chives, optional

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHEDDAR CHEESE POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE …

Cheddar Cheese Potato Soup Recipe: How to Make It - Taste … image

Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.

Provided by Taste of Home

Categories Dinner Lunch

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 10-12 servings (about 2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

Steps:

In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

Nutrition Facts : Calories 387 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 985mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 17g protein.

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