Cheddar Cheese Soup Recipe

Name: Cheddar Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, minced; 1/4 c. margarine; 1/4 c. all-purpose flour; 3/4 tsp. dry mustard; 2 tsp. Worcestershire sauce; 2 c. chicken broth*; 1 medium carrot, thinly sliced; 3 large potatoes, pared and cubed; 1 tall can evaporated milk; 1 can water (1 1/2 c.); 3 c. shredded Cheddar cheese; salt and pepper to taste

Servings: persons

1 large onion, minced
1/4 c. margarine
1/4 c. all-purpose flour
3/4 tsp. dry mustard
2 tsp. Worcestershire sauce
2 c. chicken broth*
1 medium carrot, thinly sliced
3 large potatoes, pared and cubed
1 tall can evaporated milk
1 can water (1 1/2 c.)
3 c. shredded Cheddar cheese
salt and pepper to taste

1
Saute onion in margarine 3 minutes or until soft.
2
Stir in flour, mustard and Worcestershire sauce.
3
Cook, stirring, 2 minutes.
4
Stir in broth, carrots and potatoes.
5
Bring to boiling. Lower heat; cover and simmer, stirring occasionally, 25 minutes or until potatoes are tender.
6
Add evaporated milk and water.
7
Cook over medium heat until almost boiling.
8
Do not boil.
9
Reduce heat to low; stir in cheese until melted.
10
Add salt and pepper to taste.

1070

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large onion, minced, 1/4 c. margarine, 1/4 c. all-purpose flour, 3/4 tsp. dry mustard, and more.

Yes, Cheddar Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar Cheese Soup

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