Scottish Cheddar Cheese Soup Recipes

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SCOTTISH CHEDDAR CHEESE SOUP



Scottish Cheddar Cheese Soup image

Make and share this Scottish Cheddar Cheese Soup recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 29m

Yield 5 cups, approximately, 4 serving(s)

Number Of Ingredients 7

2 onions, thinly sliced
2 ounces butter
2 ounces flour
2 1/2 cups stock
2 1/2 cups milk
1 pinch pepper
6 ounces cheddar cheese, shredded

Steps:

  • Melt the butter in a saucepan and cook the onions for a few minutes.
  • Add the flour and cook for another minute.
  • Stir in the milk and stock, bring to the boil, season with pepper and simmer gently for about 5 minutes.
  • Toss the grated cheese gently into the soup and simmer until melted.
  • DO NOT ALLOW TO BOIL.

Nutrition Facts : Calories 445.3, Fat 31.4, SaturatedFat 19.8, Cholesterol 96.5, Sodium 422.4, Carbohydrate 24, Fiber 1.1, Sugar 2.6, Protein 17.7

POTATO AND CHEDDAR SOUP



Potato and Cheddar Soup image

This is a smooth creamy soup. Great for those cold winter days.

Provided by Debbie Rowe

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

Yield 10

Number Of Ingredients 10

2 cups water
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 cups milk
½ teaspoon white sugar
1 cup shredded Cheddar cheese
1 cup diced ham

Steps:

  • Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
  • Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g

CREAMY CHEDDAR CHEESE SOUP



Creamy Cheddar Cheese Soup image

This creamy cheese soup is delicious on a cold winter day!

Provided by Maureen

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

Yield 6

Number Of Ingredients 6

¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

Steps:

  • In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
  • Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
  • In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
  • With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g

CHEDDAR CHEESE SOUP



Cheddar Cheese Soup image

Make and share this Cheddar Cheese Soup recipe from Food.com.

Provided by evelynathens

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup butter
2 cups chopped onions
2 stalks celery, with leaves,chopped
2 cloves garlic, minced
1/4 cup flour
1/2 teaspoon paprika
1/4 teaspoon cayenne
4 cups low sodium chicken broth or 4 cups vegetable broth
1 1/2 cups half-and-half
2 1/2 cups cheddar cheese, grated (about 10 oz)
1/2 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/4 cup chopped fresh parsley

Steps:

  • Melt butter in large saucepan over medium-high heat; add onions, celery and garlic and saute until vegetables are tender, about 5 minutes; mix in flour, paprika and cayenne, and stir 3 minutes; gradually stir in broth; bring to boil; reduce heat to medium-low, cover and simmer 15 minutes.
  • strain; return to same saucepan; add half and half and bring to simmer over medium heat; add cheese, ½ cup at a time, stirring until cheese melts before next addition; mix in Worcestershire Sauce, Tabasco and parsley; adjust seasonings to taste; season to taste with salt and pepper.

Nutrition Facts : Calories 408.5, Fat 31.4, SaturatedFat 19.4, Cholesterol 92.2, Sodium 438.6, Carbohydrate 15.6, Fiber 1.3, Sugar 3.2, Protein 18.1

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.

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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