Cheddar Cheese Soup Recipe

4.5 3 3
Cheddar Cheese Soup Recipe
Cheddar Cheese Soup Recipe photo by Taste of Home
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Cheddar Cheese Soup Recipe

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4.5 3 3
Publisher Photo
My husband and I live in the Dairy State of Wisconsin. So this soup is perfect, since we get to use our state's fantastic cheese and milk.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup butter
  • 2/3 cup all-purpose flour
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 4 cups milk
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3 cups (12 ounces) shredded cheddar cheese
  • 3/4 to 1 cup chicken broth
  • Minced chives, optional

Directions

In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste.
Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired. Yield: 6-8 servings (2 quarts).
Originally published as Cheddar Cheese Soup in Country Extra March 1995, p49

Nutritional Facts

1 cup: 405 calories, 30g fat (19g saturated fat), 95mg cholesterol, 1102mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 16g protein.

  • 1/2 cup chopped onion
  • 1/2 cup butter
  • 2/3 cup all-purpose flour
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 4 cups milk
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3 cups (12 ounces) shredded cheddar cheese
  • 3/4 to 1 cup chicken broth
  • Minced chives, optional
  1. In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste.
  2. Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired. Yield: 6-8 servings (2 quarts).
Originally published as Cheddar Cheese Soup in Country Extra March 1995, p49

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MY REVIEW
mrenda User ID: 5393618 15308
Reviewed Feb. 22, 2012

"We loved this soup. I didn't use the chicken soup and used vegetable broth instead of chicken. It was wonderful!!"

MY REVIEW
bridgett1 User ID: 119320 11862
Reviewed Dec. 9, 2011

"This is what I've been looking for. I'm also from WI. and have been looking for the right recipe for awhile now. I will be making this soon. The only thing I would do different is add some cooked crumbled bacon to it! Yummy!"

MY REVIEW
Aligirl115 User ID: 1153462 39898
Reviewed Jan. 26, 2011

"Wow! Wow! Wow! That is how I would describe this recipe!! It is super easy to make and absolutely delicious!! I could see this recipe easily doubled to feed a crowd and even used (with less chicken broth) as an easy fondue or cheese dip!! I will certainly make this again!!"

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