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My review
Creamy Cheddar Cheese Soup
Maureen
"This creamy cheese soup is delicious on a cold winter day!"
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Ingredients
servings 479 calsOriginal recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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
Per Serving: 479 calories; 35.9 g fat; 12.8 g carbohydrates; 26.1 g protein; 110 mg cholesterol; 957 mg sodium. Full nutrition
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Reviews
Read all reviews 7388 Ratings
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Most helpful positive review
10/8/2003
After getting 3 cavities filled, this made a comforting dinner that was easy to prepare. Only word of advice is turn the heat down when you add the onions to the butter or they will burn! This i...
Most helpful critical review
4/28/2004
This soup didn't have enough of a cheesy taste for me. I had only bought enough cheese for the recipe, so I had to add a can of campbells nacho cheese soup to the pot. This wasnt the flavor th...
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10/8/2003
After getting 3 cavities filled, this made a comforting dinner that was easy to prepare. Only word of advice is turn the heat down when you add the onions to the butter or they will burn! This i...
8/23/2003
This is a great soup. I used low sodium broth (boxed)and left the soup unblended. It was great with the pieces of onion in it. I know it's not Fall yet, but it sounded so good I tried it in Augu...
2/24/2007
Thank you Maureen ! This recipe for cheese soup is EXACTLY what I have been looking for. I had this soup back in the 80s at a very nice restraunt in the Old Port (Portland ME) here. They have...
2/5/2006
I've made this a few times, and I could never get it really creamy until I used velveeta. It's a wonderful soup, and I will make it for years to come, thanks.
10/18/2007
I have 3 1/2 lb blocks of frozen cheese that just crumble into 100000 little bits when thawed, and this was a perfect way to use some of that cheese. I liked the texture and the soup kept wel...
9/30/2003
This is a winner! Use New York State Sharp Cheddar, which is worth the extra few pennies. I also used low-sodium broth, since the cheese tends to be a bit salty. You can always add more salt if ...
2/21/2007
Quick, easy and delicious. Plenty of room for experimentation too - broccoli, cauliflower, blue cheese etc etc. Nice recipe, Maureen. Thanks!
2/3/2004
Very comforting and tasty. When I served mine, I put a dollop of sour cream with crumble bacon and a little grated cheese on top. Yum!
4/1/2011
This is fantastic! Very easy and very delicious. I found this recipe because I had to have dental work done today, and can eat only soft foods for a few days. I'm so glad I made this! The on...