Crab and Cheddar Cheese Soup Recipe

Name: Crab and Cheddar Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups pared diced potatoes; 1 cup thinly sliced celery; 2 cups water; ½ cup margarine or ½ cup butter; 1 medium onion, chopped; ¼ cup flour; 1 cup warm milk; 1 (6 ounce) can crabmeat, dont drain; 12 lb shredded cheddar cheese; ½ teaspoon dill weed; 12 lb imitation crabmeat; salt and pepper

Servings: persons

1 ½ cups pared diced potatoes
1 cup thinly sliced celery
2 cups water
½ cup margarine or ½ cup butter
1 medium onion, chopped
¼ cup flour
1 cup warm milk
1 (6 ounce) can crabmeat, dont drain
12 lb shredded cheddar cheese
½ teaspoon dill weed
12 lb imitation crabmeat
salt and pepper

1
In 2 quart saucepan combine potatoes, celery and water.
2
Bring to boil Lower heat and simmer 15 mins until cooked but not mushy In another pan, melt butter Add onion.
3
Simmer 5 mins until clear not browned Add flour.
4
Stir til smooth Stir in milk and crab juice from can Add cooked veggies with cooking liquid.
5
Boil 1 minute.
6
Add cheese dill, and crabmeats Heat to serving temperature Add salt and pepper.

5825

kcal

Calories

474

Fat

Carbs

346

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 ½ cups pared diced potatoes, 1 cup thinly sliced celery, 2 cups water, ½ cup margarine or ½ cup butter, and more.

Yes, Crab and Cheddar Cheese Soup falls under the Seafood 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.

Crab and Cheddar Cheese Soup

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