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Cheddar Cheese Soup

2 c Water
1/3 c Each: finely chopped; carrots and celery
1 c Finely chopped green onions
1/2 c Butter
1 Medium-size white onion; chopped
4 c Milk
4 c Chicken broth
1 Jar Pasteurized process cheese spread; (such as Cheez Whiz) (15-ounce)
Salt and Ground Black Pepper to taste
1/4 ts Catenne pepper
1 tb Prepared mustard

Place water in soup pot over high heat. Add carrots, celery and green onions; bring to boil and boil 5 minutes; set aside, but do not drain.

Melt butter in a large stockpot over medium heat and add onion; saute 1 minute, then add flour, blending well. In a large saucepan, bring milk and broth to boil. Whisk broth mixture into flour mixture with a wire whisk. Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked vegetables, including the water in which they were cooked. Bring to a boil and serve immediately. Makes 8 servings.

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