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Golden Cheese Soup

 Golden Cheese Soup
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
50 ServingsPrep: 30 min. Cook: 10 min.

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

  • 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,

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Golden Cheese Soup (continued)

Nutritional Facts: 15 g fat (10 g saturated fat), 50 mg cholesterol, 855 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.