Slow-Cooked Savory Cheese Soup Recipe
Slow-Cooked Savory Cheese Soup Recipe photo by Taste of Home

Slow-Cooked Savory Cheese Soup Recipe

Publisher Photo
"This creamy soup is great at parties," assures Ann Huseby of Lakeville, Minnesota. "Let guests serve themselves and choose from fun garnishes such as popcorn, croutons, green onions and bacon bits," she recommends.
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 6-8 servings

Ingredients

  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 small onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 1/4 cup chopped sweet red pepper
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 1/3 cup cold water
  • 1 package (8 ounces) cream cheese, cubed and softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (12 ounces) beer, optional
  • Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions

Nutritional Facts

1 serving (1 cup) equals 256 calories, 21 g fat (14 g saturated fat), 69 mg cholesterol, 797 mg sodium, 8 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  1. In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours.
  2. Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened.
  3. Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.
Originally published as Savory Cheese Soup in Quick Cooking May/June 2000, p44

Nutritional Facts

1 serving (1 cup) equals 256 calories, 21 g fat (14 g saturated fat), 69 mg cholesterol, 797 mg sodium, 8 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Slow-Cooked Savory Cheese Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 13, 2013

"My whole family loves it- it is perfect as is. Tastes even better the second day."

MY REVIEW
Reviewed Oct. 7, 2012

"Not bad, but I found it too salty. I even used reduced sodium chicken broth to make it."

MY REVIEW
Reviewed Sep. 4, 2012

"This was good, and you can do a lot with it - add mushrooms, broccolli, etc. We got tired eating the soup - added paprika and cayenne pepper and had a cheese dip (i'd reduce it more if I were to use it for that again). Very good, very versatile."

MY REVIEW
Reviewed Jan. 25, 2008

"This was very good. Ham or broccoli would be a nice addition as well."

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