This is a very smooth and pleasing cheese soup. It is made with American cheese instead of Cheddar, and my children love it! It also makes a great base for broccoli-cheese soup, if you are so inclined.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir chicken broth, carrot, celery, and onion together in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until vegetables are tender, 6 to 8 minutes.

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  • Whisk milk, flour, and pepper together in a small bowl; stream into the broth mixture while stirring. Cook until thickened and bubbling, about 5 minutes.

  • Stir American cheese into the liquid; cook and stir until melted smoothly into the mixture, 2 to 3 minutes.

Nutrition Facts

277 calories; protein 14.7g 30% DV; carbohydrates 19.5g 6% DV; fat 15.2g 23% DV; cholesterol 54.3mg 18% DV; sodium 1229.4mg 49% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/02/2019
Do not use cheddar cheese; it was stringy until I put it in the blender, then it was very tasty. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/02/2019
Do not use cheddar cheese; it was stringy until I put it in the blender, then it was very tasty. Read More
Rating: 5 stars
01/28/2017
1.28.17 I wanted to try this soup but I just don t buy American cheese so I did substitute Kraft 2% cheddar (it worked well too). Followed the recipe as written with the one sub mentioned and garnished with some paprika. This is a solid tasty cheese soup. fuzzy656 thanks for sharing your recipe. Read More