Cheddar Cheese Soup
This comforting cheddar cheese soup is perfect for a chilly winter lunch or dinner.
Servings: 6
Calories: 487kcal
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