Cheddar Cheese Soup
By á-8242
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Ingredients
- 8 T butter
- 1 c diced onions
- 1 c diced celery
- 3/4 c diced carrots
- 1/4 c all-purpose flour
- 4 c chicken stock/broth
- 1 c heavy cream or 1/2 & 1/2
- 8 oz shredded cheddar cheese
- 1 t dry mustard
- Hot pepper sauce, to taste
- Worcestershire sauce, to taste
- Chopped ham, croutons, cooked broccoli florets (opt)
Details
Preparation
Step 1
In large pot, melt butter over med heat
Add onion, celery & carrots & cook until tender but not browned (about 8 min)
Sprinkle with flour & cook 3 - 4 min, stirring to thoroughly coat flour
Slowly whisk in chick stock
Bring to boil, then reduce heat & simmer until thickened, about 45 min
Remove from heat
Puree until smooth (with immersion blender)
Return mixture to heat & stir in heavy cream, cheese & mustard
Reduce heat to low & cook, stirring, until cheese is melted
Season to taste with hot sauce & with add-ins, if desired
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