Cheddar Cheese Vegetable Soup Recipe

Name: Cheddar Cheese Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Tbsp. butter; 1 c. pared, diced carrots; 1/4 c. finely chopped onion; 1 c. diced potatoes; 1 (10 oz.) pkg. frozen peas; 5 Tbsp. flour; 1 (10 oz.) can chicken broth; 4 c. grated Cheddar cheese; 2 c. milk; 1/4 tsp. salt; dash of pepper; croutons

Servings: persons

8 Tbsp. butter
1 c. pared, diced carrots
1/4 c. finely chopped onion
1 c. diced potatoes
1 (10 oz.) pkg. frozen peas
5 Tbsp. flour
1 (10 oz.) can chicken broth
4 c. grated Cheddar cheese
2 c. milk
1/4 tsp. salt
dash of pepper
croutons

1
In hot butter in 3-quart saucepan cook carrots, onion and potatoes, covered and stirring occasionally, about 25 minutes or until tender.
2
(Put carrots in first).
3
Add peas and remove from heat; stir in flour and mix well.
4
Cook 1 minute, stirring occasionally.
5
Add chicken broth.
6
Bring to boil, stirring constantly.
7
Gradually stir in cheese; cook over medium heat until cheese has melted.
8
Gradually add milk.
9
Season.
10
Bring to boil, but do not boil.
11
Serve with croutons.

1445

kcal

Calories

107

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: 8 Tbsp. butter, 1 c. pared, diced carrots, 1/4 c. finely chopped onion, 1 c. diced potatoes, and more.

Yes, Cheddar Cheese Vegetable 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 Vegetable Soup

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