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Golden Cheese Soup Recipe

This is my adaptation of a recipe served at a popular local restaurant. The large serving size comes in handy for large family gatherings and church socials.—Marilyn Hillam, Brigham City, Utah
TOTAL TIME: Prep: 30 min. Cook: 10 min. YIELD:50 servings

Ingredients

  • 2-1/2 cups chopped onion
  • 1-1/4 cups butter, cubed
  • 1-1/4 cups all-purpose flour
  • 1-1/4 cups cornstarch
  • 2-1/2 teaspoons paprika
  • 5 teaspoons salt
  • 2-1/2 teaspoons pepper
  • 5 quarts chicken broth
  • 5 quarts milk
  • 5 cups chopped carrots, cooked
  • 5 cups chopped celery, cooked
  • 10 cups (2-1/2 pounds) shredded sharp cheddar cheese
  • 2-1/2 cups chopped fresh parsley

Directions

  • 1. In a large Dutch oven over medium heat, saute onion in butter until tender. Combine flour, cornstarch, paprika, salt and pepper; stir into pan until a smooth paste forms. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add milk, stirring constantly. Add carrots, celery and cheese. Cook and stir over low heat until cheese is melted and soup is heated through. Add parsley just before serving. Yield: 50 servings.

Nutritional Facts

1 serving (1 cup) equals 222 calories, 15 g fat (10 g saturated fat), 50 mg cholesterol, 855 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.