WHITE CHEDDAR DILL SOUP RECIPE RECIPES

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WHITE CHEDDAR CHEESE SOUP RECIPE - FOOD.COM



White Cheddar Cheese Soup Recipe - Food.com image

From Emeril, this is a snappy soup with lots of flavor. I like to serve soups like this in the fall, in a big, fresh, hollowed-out pumpkin that's been heated in the oven.

Total Time 1 hours 50 minutes

Prep Time 10 minutes

Cook Time 1 hours 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup butter
3 small leeks, white part only, split in half and diced small
3 celery ribs, diced small
1 carrot, peeled and diced small
2 garlic cloves, minced
1/4 cup flour
4 cups chicken broth
1 cup heavy cream
1/2 lb white cheddar cheese, grated (plus 1/4 cup for garnish)
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped crispy cooked bacon
2 tablespoons chopped chives

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.

Nutrition Facts : Calories 759, FatContent 65.6, SaturatedFatContent 40.7, CholesterolContent 202.1, SodiumContent 1394.6, CarbohydrateContent 21.9, FiberContent 2.4, SugarContent 5.1, ProteinContent 22.7

VEGGIE CHEDDAR SOUP RECIPE | ALLRECIPES



Veggie Cheddar Soup Recipe | Allrecipes image

This delicious soup is best served with steaming garlic bread on the side. It will quickly become a family favorite! Calories? About a million, and worth every bite!

Provided by Joy S. Dooley

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes

Yield 8 servings

Number Of Ingredients 13

½ cup chopped red onion
¼ cup chopped celery
1 teaspoon garlic powder
2 tablespoons margarine
½ cup all-purpose flour
4 cups chicken broth
1?½ cups chopped baby carrots
2 potatoes, peeled and diced
1 tablespoon chopped fresh parsley
1 teaspoon freshly ground black pepper
1 pinch chopped fresh dill weed
3 cups milk
3 cups shredded Cheddar cheese

Steps:

  • Using a large stock pot, saute onions, celery and garlic powder in butter, over low heat until onions are tender.
  • Slowly stir in flour with 1 cup of chicken broth to make a rue. Stir until well mixed.
  • Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.

Nutrition Facts : Calories 345.3 calories, CarbohydrateContent 24.4 g, CholesterolContent 51.8 mg, FatContent 19.4 g, FiberContent 2.4 g, ProteinContent 18.4 g, SaturatedFatContent 10.8 g, SodiumContent 737.1 mg, SugarContent 7 g

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