Cheddar Cheese Soup
This creamy cheddar cheese soup recipe is easy to prepare and creates a satisfying light lunch or dinner nearly any day of the week.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
chicken broth
|
|
| 5 | tablespoons |
butter
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 2 | medium |
carrots
peeled and diced |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 6 | ounces |
cheddar cheese
grated |
|
| 2 | sprigs |
parsley leaves
chopped |
*
|
| 3 | ounces |
ham
diced |
|
| 1 | drop |
red hot pepper sauce
or to taste |
*
|
| 1 | x |
bacon bits
|
*
|
| 1 | x |
salt
only if needed, to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken broth
|
|
| 75 | ml |
butter
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 2 | each |
carrots
peeled and diced |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 173.4 | ml/g |
cheddar cheese
grated |
|
| 2 | Sprigs |
parsley leaves
chopped |
*
|
| 86.7 | ml/g |
ham
diced |
|
| 1 | drop |
red hot pepper sauce
or to taste |
*
|
| 1 | x |
bacon bits
|
*
|
| 1 | x |
salt
only if needed, to taste |
*
|
| 1 |
black pepper
to taste |
*
|
Directions
This cheddar cheese soup recipe is a crowd-pleasing dish that's great to serve at a game day party or any day during the cold winter months.
To dress things up, offer toppings such as bacon crumbles, chives, or chopped hard boiled eggs for your guests to top their cream soup with.
How to make cheese soup
Heat chicken stock in a soup pot to near boiling.
Melt three tablespoons of butter in a skillet over medium-high heat; sauté carrots and onions in the butter until tender.
Add to chicken stock. In the same skillet, make a white roux with two tablespoons of butter and four tablespoons of flour. Cook stirring constantly until beginning to brown.
Whisk into the chicken stock. Slowly add the cheddar cheese while stirring, followed by the parsley, ham and 1 drop tabasco sauce (or more to taste). Heat until the cheese is melted, do not allow to boil.
Taste and adjust season, usually there's enough salt with the stock and cheese however the soup benefits from added fresh ground black pepper.
Top with bacon bits when served.
Makes 4 servings of about 1 cup each.
