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Home » Soups » Cheddar Cheese Soup

Cheddar Cheese Soup

January 2, 2019 by Judith Hannemann

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This comforting cheddar cheese soup is perfect for a chilly winter lunch or dinner.

This soup is bursting with cheddar cheese flavor and is the perfect comfort dish for a cold winter night.

Cold Weather Comfort

Is there anything better than a steaming bowl of soup on a cold winter night?  My answer is obviously, “Yes!”

This soup is so simple to make that you can really do it on the fly–at the last minute. Another thing that’s great about this cheddar cheese soup is that it keeps and reheats very well.  You can also dress it up with add-ins of your choice which will make it a lot heartier and fill in as a meal in itself.

Keep this soup in mind for your Super Bowl parties–make double or triple the recipe and keep it warm in the slow cooker!

This soup is bursting with cheddar cheese flavor and is the perfect comfort dish for a cold winter night.

Cheese It Up

I used an extra-sharp yellow cheddar in this because I wanted a little color in the soup and a bold taste. However, if you prefer milder versions of cheddar use what you like. Also, white cheddars will do just fine–and keep the soup relatively white.

But this is a soup you can get bold with if you want to do so. Any cheese that doesn’t “string” when it melts would be perfect. I’m thinking bleu cheese or gorgonzola–now that would make a really bold statement. You’d have to reduce the amount of cheese called for if you use such a strong-flavored cheese such as bleu. A little goes a long way for flavor with that variety, so I’d recommend starting out with about 1/4 cup crumbled.  Some blanched cauliflower would be a nice addition if you are using bleu or gorgonzola.

Smoked gouda would be good in this too–but again, start out with smaller amounts if you are using stronger cheeses. And with smoked cheese, bacon is a must!!!

This soup is bursting with cheddar cheese flavor and is the perfect comfort dish for a cold winter night.

Creamy And Rich

For cream soups, I tend to use half and half or light cream with a tad of heavy cream added. A brilliant soup maker I knew years ago (and who taught me some trade secrets) insisted that cream soups be made with heavy cream ONLY. Yes, it is delicious, but personally I can only eat a little bit of it now that I’m older. Heavy cream is quite expensive too, so I took a more economical approach to cream soup making by using half and half and/or light cream which is way cheaper.

Trust me, it tastes just as good even though it’s less rich. I also add some heavy cream into the mix–just because–but not a lot. If you want to use milk, use whole and definitely add a couple of tablespoons of cream for flavor. There’s really no way to use reduced fat items in this because it just won’t taste good and besides, cream soups are not “diet” items anyway.

The Recipe

 

This soup is bursting with cheddar cheese flavor and is the perfect comfort dish for a cold winter night.
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Cheddar Cheese Soup

This comforting cheddar cheese soup is perfect for a chilly winter lunch or dinner.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: cheddar cheese soup
Servings: 6
Calories: 487kcal
Author: Judith Hannemann

Ingredients

  • 2 1/2 cups shredded sharp cheddar cheese
  • 3 tbs butter
  • 4 scallions including some of the green parts, chopped
  • 1 small onion chopped
  • 1 rib celery chopped
  • 4 tbs flour
  • 1/8 tsp grated nutmeg
  • 1/8 tsp pepper
  • 3/4 cup chicken broth
  • 1/4 cup heavy cream
  • 3 1/2 cups half and half
  • 1 tsp salt
  • 1 tsp Worcestershire sauce

Instructions

  • In a large pot, melt the butter. Add the scallions, onion and celery.
  • Cook until the onion softens. Sift in the flour, nutmeg and pepper and cook for 2 or 3 minutes longer. Gradually stir in the broth. Bring the mixture to a boil and simmer for 15 minutes. Cool the mixture slightly.
  • Strain into a bowl and return it to the pan.
  • Add the half and half and the cream. Bring the soup just to a boil. Gradually add the cheese, stirring to melt each batch before adding more. Return the soup to a boil, stirring often. Taste for seasoning, and add salt and Worcestershire.

Nutrition

Calories: 487kcal | Carbohydrates: 13g | Protein: 17g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 131mg | Sodium: 917mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1405IU | Vitamin C: 5.9mg | Calcium: 509mg | Iron: 0.9mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
This soup is bursting with cheddar cheese flavor and is the perfect comfort dish for a cold winter night.
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Filed Under: Comfort Foods, Soups Tagged With: cheese, comfort food, soup, Super Bowl

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Reader Interactions

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Comments

  1. Tammy says

    January 2, 2019 at 5:58 pm

    Your sight is not for handicap. I’m visually impaired and have trouble see the letters you might try black or dark colors for low vision impaired people. Might got more traffic to site.

    • Judith Hanneman says

      January 2, 2019 at 9:38 pm

      It’s a constraint of my theme. Is there any way you can magnify it? That helps me.

    • Kathi says

      January 2, 2019 at 9:50 pm

      Hi Tammy – I have a friend who is visually impaired. She highlights the recipe and copies it to a word document. From there she changes the font to Time New Roman and increases the font size to 16 and then changes the color of the document to black ink. Hope that helps you as this sounds like a wonderful comfort soup.

      • Judith Hanneman says

        January 2, 2019 at 11:01 pm

        Thanks for this tip Kathi. Tammy didn’t say what her impairment was, but I just have “old-age” eyesight and I am definitely going to try your suggestion.

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