Rich and Creamy White Cheddar Soup

"I love to make soups throughout the fall and winter, and even though I don't make this one very often, it is one of my favorites. Hope you enjoy it as much as I do!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
11
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • In large pot, melt butter over medium-low heat.
  • Add the green onions, celery and carrots, and cook until limp.
  • Sprinkle the flour over the veggies, and stir and cook for 3 minutes to cook the flour.
  • Add the chicken stock (or broth) 1 cup at a time, stirring constantly.
  • Add the potato.
  • Bring to a boil then reduce heat to a simmer.
  • Cook until potatoes are soft, about 20-30 minutes.
  • Puree the soup in a blender or food processor and return to the pan.
  • Slowly whisk in the half and half (or milk), cheese, tabasco and worcestershire sauce.
  • Taste and salt if needed.
  • Keep warm over low heat.
  • Ladle into bowls and garnish with grated white cheddar or parmesan if desired. Serve with warm crusty bread or rolls.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is such a delicious soup! Everyone here loved it. I didn't puree the soup at the end, and it was still great. I will definitely be making this again! Thanks!
     
Advertisement

RECIPE SUBMITTED BY

Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes