RECIPES USING CANNED CHEDDAR CHEESE SOUP RECIPES

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CHEDDAR CHEESE AND BROCCOLI SOUP RECIPE - BETTYCROCKER.COM



Cheddar Cheese and Broccoli Soup Recipe - BettyCrocker.com image

Homemade soup! It's so quick and easy, it can be on your dinner table in 30 minutes.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 9

2 cans (10 3/4 oz each) condensed Cheddar cheese soup
2 cups water
6 cups frozen broccoli florets
2 cups milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
  • Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.
  • Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.

Nutrition Facts : Calories 370 , CarbohydrateContent 20 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1300 mg, SugarContent 8 g, TransFatContent 1 1/2 g

CHEDDAR CHEESE POTATO SOUP RECIPE: HOW TO MAKE IT



Cheddar Cheese Potato Soup Recipe: How to Make It 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

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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