Chunky Cheese Soup Recipe
Chunky Cheese Soup Recipe photo by Taste of Home

Chunky Cheese Soup Recipe

Publisher Photo
Although winters in Virginia are not necessarily harsh, it still gets cold enough to chill you to the bones. This tasty soup warms you through and through.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

Ingredients

  • 2 cups water
  • 2 cups diced peeled potatoes
  • 1/2 cup diced carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 cup cubed fully cooked ham
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups (8 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 267 calories, 17 g fat (11 g saturated fat), 63 mg cholesterol, 936 mg sodium, 16 g carbohydrate, 1 g fiber, 13 g protein.

Directions

  1. In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender. Add ham.
  2. In another saucepan, melt the butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted; add to the soup. Yield: 6-8 servings.
Originally published as Chunky Cheese Soup in Country February/March 1999, p49

Nutritional Facts

1 serving (1 cup) equals 267 calories, 17 g fat (11 g saturated fat), 63 mg cholesterol, 936 mg sodium, 16 g carbohydrate, 1 g fiber, 13 g protein.

Reviews for Chunky Cheese Soup

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 24, 2012

"This soup was great! I omitted the salt and cooked the vegetables in seasoned chicken broth. I also increased the amount of broth by maybe 1/2 cup and increased the vegetables because I like my soups chock full of goodies. I also used sharp cheddar for the cheese, and was pleased to find that the soup had a smooth texture, not a grainy one."

MY REVIEW
Reviewed Oct. 13, 2012

"Great fall recipe. Definately a keeper. The only thing I changed was using Velveeta."

MY REVIEW
Reviewed Mar. 26, 2011

"I also enjoyed this recipe. I made in a crock pot, and used an immersion blender to disguise the veggies for my veggie haters. They LOVED it!"

MY REVIEW
Reviewed Dec. 29, 2010

"Instead of celery, I used red and green pepper."

MY REVIEW
Reviewed Oct. 29, 2010

"wow this was very tasteful. I used monteray jack cheese and it was good"

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