Creamy Cheddar Cheese Soup Recipes

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QUICK SAVORY CHEESE SOUP



Quick Savory Cheese Soup image

This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. -Dee Falk, Stromsburg, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 cup shredded carrot
1/2 cup finely chopped celery
1-1/2 cups shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
Minced chives, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.

Nutrition Facts : Calories 402 calories, Fat 28g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 1088mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 20g protein.

HOMEMADE CHEESY POTATO SOUP



Homemade Cheesy Potato Soup image

It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. -Tammy Condit, League City, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

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

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces process cheese (Velveeta), cubed
Minced fresh parsley

Steps:

  • Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 296 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

CHEDDAR CHEESE SOUP



Cheddar Cheese Soup image

My husband loves this soup served with muffins or corn scones. It came from the "Moosewood Restaurant Cooks at Home" cookbook.

Provided by Mrs.Habu

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup chopped onion
2 tablespoons olive oil
2 medium potatoes, thinly sliced
1 medium carrot, thinly sliced
1 medium summer squash, thinly sliced
1/2 teaspoon ground pepper (or to taste)
1 pinch turmeric
2 cups vegetable stock
1 cup buttermilk or 1 cup milk
1 cup grated sharp cheddar cheese
salt

Steps:

  • Saute onions in the oil for 5 minutes or until onions begin to soften.
  • Stir in the potatoes, carrots, squash, black pepper, and turmeric.
  • Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
  • Stir in the buttermilk (or milk) and the cheese.
  • Puree the soup in a blender or food processor.
  • Gently reheat.
  • Add salt to taste and serve.

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