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Cheddar Cheese Soup

Western.Chefs's picture
  Carrots 3 Medium
  Celery stalks 3 Medium
  Butter/Margarine 1 Tablespoon
  Onion 1 Large
  Green pepper 1 Medium
  Canned chicken broth 43 1⁄2 Ounce (Three 1 1/2 Ounce Cans)
  Shredded sharp cheddar cheese 8 Ounce (1 Package)
  Milk 2 Cup (32 tbs)

1. Prepare garnish: With sharp knife, cut 1 carrot and 1 celery stalk crosswise into thirds; cut each third lengthwise into thin slices; then cut slices into matchstick-thin strips. In 2-quart saucepan over medium heat, melt 1 tablespoon butter or margarine; add carrot and celery strips, and cook until vegetables are tender but
not brown, stirring occasionally; remove saucepan from heat.
2. Dice remaining carrots and celery stalks. Dice onion and green pepper. In 5-quart Dutch oven over medium heat, melt 4 tablespoons butter or margarine (1/2 stick); add diced vegetables and cook until vegetables are tender, stirring occasionally. Stir in 1 can chicken broth and shredded cheese. Over medium-low heat, heat until cheese is melted, stirring frequently.
3. Spoon one-fourth of cheese mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth. Pour mixture into large bowl. Repeat with remaining cheese mixture. Return all blended mixture to Dutch oven; stir in milk and remaining broth. Over medium-low heat, heat soup until hot, stirring occasionally.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1716 Calories from Fat 964

% Daily Value*

Total Fat 108 g166.7%

Saturated Fat 59.2 g295.9%

Trans Fat 0 g

Cholesterol 280 mg93.3%

Sodium 2330.7 mg97.1%

Total Carbohydrates 104 g34.8%

Dietary Fiber 14.9 g59.6%

Sugars 53.1 g

Protein 103 g206.6%

Vitamin A 698.7% Vitamin C 263.7%

Calcium 237.9% Iron 26%

*Based on a 2000 Calorie diet

Cheddar Cheese Soup Recipe