Cheddar Cheese And Chive Soup Recipes

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CHEDDAR CHEESE AND CHIVE SOUP



Cheddar Cheese and Chive Soup image

Who doesn't love a cheese soup?! I haven't made this yet, but it looks like an extremely simple version of a cheddar cheese soup with a little extra flavor from the chives. Please enjoy!

Provided by KPD123

Categories     Cheese

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 (14 1/2 ounce) can vegetable broth
2 teaspoons dried onion flakes
2 garlic cloves, minced
3 tablespoons chives, chopped and divided
2 cups sharp cheddar cheese, grated
1/2 cup milk
1/4 teaspoon salt

Steps:

  • Combine broth, minced onion, garlic, 2 tablespoons of chives and salt in a medium saucepan. Bring to a boil over medium-high heat.
  • Add cheese and stir constantly while cheese melts.
  • Reduce heat to medium-low and add milk, stirring constantly until heated through.
  • Garnish with remaining tablespoon of chives.

Nutrition Facts : Calories 574.7, Fat 41.4, SaturatedFat 25.6, Cholesterol 129.3, Sodium 1719.2, Carbohydrate 17.7, Fiber 0.7, Sugar 3.8, Protein 33.1

CREAMY POTATO AND CHIVES SOUP



Creamy Potato and Chives Soup image

Make and share this Creamy Potato and Chives Soup recipe from Food.com.

Provided by Millereg

Categories     Chicken

Time 1h5m

Yield 80 fluid ounces, 7-10 serving(s)

Number Of Ingredients 16

1 1/4 lbs russet potatoes, peeled and diced into ½ inch squares
6 ounces unsalted butter
3/4 cup flour
1 (6 ounce) onions, chopped
2 tablespoons vegetable oil
7 cups water
1 bay leaf
2 tablespoons chopped fresh chives (more if desired)
1 1/2 tablespoons chicken bouillon powder
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups whole milk
4 fluid ounces table cream
12 fluid ounces sour cream
crouton, if desired (to garnish)

Steps:

  • Cook the potatoes until they are tender; set aside.
  • Prepare roux: melt the butter in a small saucepan over medium heat.
  • Gradually whisk in the flour until it is well combined.
  • Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
  • To make the soup: in large kettle, sauté the onion in oil until it is soft.
  • Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
  • Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
  • Add the sour cream and potatoes.
  • Simmer until soup reaches 160°F.
  • Remove the bay leaf.
  • Remove from the heat and serve with croutons if desired.

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