“This recipe is out of an old cookbooklet. I have many soup recipes and this is easily among my top five. Most cheese soups are overly thick for my taste. This is more creamy/brothy and the nutmeg takes it over the top for savory goodness. The recipe just calls for salt without a measurement - I'm throwing out 1/4 tsp as an estimate. I use NO salt and it's great without any.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large saucepan over low heat, add onion, potatoes and garlic.
  2. Cover tightly and cook 15 minutes, stirring often or until vegetables are tender-crisp.
  3. Add nutmeg and thyme, cook 2-3 minutes more.
  4. Add broth, bring to a simmer, cover and let simmer 30 minutes.
  5. Add half and half slowly, heat stirring constantly for 2-3 minutes.
  6. Add cheese and stir over very low heat until cheese is melted.
  7. Taste and season with salt if desired.
  8. NOTE: Do not allow the mixture to boil or it may curdle.

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