Cheddar Cheese Soup

A community recipe by TexasBaker

Not tested or verified by Nigella.com

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Introduction

This soup reminds me of a soup I used to eat at a diner as a child. It is velvet smooth with a tangy cheese taste.

Ingredients

Serves: 4 - 1 1/4 cup servings

2 teaspoons olive oil
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
3 tablespoons all-purpose flour
2 cups chicken broth
1½ cups 2% milk
salt (to taste)
pepper (to taste)
7 ounces Cheddar cheese
tabasco

Method

Cheddar Cheese Soup is a community recipe submitted by TexasBaker and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place a heavy bottom pan over medium heat and add the oil. Once it shimmers add the veggies and cook until tender.

Add the flour and mix until no clumps of white remain. Slowly add the chicken broth and whisk out any lumps. Season with salt and pepper.

Bring to a boil and cook until thickened. Reduce the heat and stir in the milk. Bring to a simmer then remove from the heat.

In batches, blend the soup until very smooth and creamy. Return to the pot and bring to a boil. Shut off the heat and add the cheese in three installments, making sure the first is melted before adding the next.

Add hot sauce to taste. Enjoy!

Additional Information

This soup reheats well in the microwave and keeps for three days in the fridge. Serve it with crispy bacon bits for some added texture and salty crunch.