Cheese Soup

"I found this recipe from Idaho Sampler Cookbook, and I like it because it's not just cheese and milk. I left the skin on my potatoes (personal preference). I think I would like this with added broccoli and cauliflower. I'd throw in some jalapeno jack cheese or red pepper for more heat. The recipe is great as it is and very easy, but feel free to substitute with ingredients you have on hand or simply prefer. If you are concerned about cleaning the cheese off the pot, leave it separate and add it to individual bowls. Thank you Cleo Simon from Camas County (Fairfield) for your delightful and simple Cheese Soup! Serving size is estimated because it wasn't listed."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
12
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • Cook vegetables in chicken broth until tender.
  • Prepare thin white sauce using butter, flour, and milk. (I melted the butter and added the flour. Then I added the milk to the mixture and stirred just until everything was combined, but I didn't worry about thickening the roux.).
  • Add white sauce to cooked vegetables. (I stirred occasionally and the white sauce thickened nicely on it's own.).
  • Season with salt, pepper, and garlic powder to taste.
  • Add cheese just before serving.
  • Serve in bread bowls.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes