Best Creamy Cheddar Soup Recipes

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

CREAMY CAULIFLOWER VEGETABLE CHEDDAR SOUP

Steps:

• 1. Secure a 6 quart stock pot. Add in 4 Oil. Add in 4 T. Butter. Add in all chopped on celery, onion and veggies..
• 2. Saute' on med heat until tender. Add in a little chicken stock and cover. Consistently stirring until everything is tender.
• 3. Add in the rest of the chicken stock. Using an immersion blender, slowly blend up all until somewhat smooth.
• 4. In a separate sauce pan, make a Roux. After roux thickens, wisk in cheese. Stir to combined.
• 5. Serve and Enjoy! Serve with crusty bread or salad

CREAMY APPLE AND CELERY ROOT SOUP WITH GRILLED CHEDDAR, BACON AND APPLE HONEY MUSTARD SANDWICH

Steps:

• For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven. Add the chopped celeriac, parsnips, potato, onion, bay and thyme. Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally. Add the apples and lemon juice and cook 5 minutes more. Then deglaze the pan with the Calvados or Sauterne and add the chicken stock. Simmer over medium-low heat, 20 to 25 minutes more. Then remove the bay leaf and puree the soup. If too thick, add 1 cup water to puree. Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal.
• Butter one side of each slice of bread. Combine the apple butter, honey and mustard and spread over opposite sides of the bread. With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead.
• To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally. Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes. Place the bacon and sliced apples in the prepared sandwiches. Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides.

CREAMY TOMATO SOUP WITH GRILLED CHEDDAR-BASIL SANDWICHES

Steps:

• In 4-quart saucepan, heat olive oil, onion and garlic over medium heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
• Reduce heat to low. Add tomatoes; heat 30 minutes, stirring occasionally. Remove from heat; add remaining soup ingredients. In blender, place soup mixture. Cover; puree until smooth.
• Spread butter on 1 side of each bread slice. Arrange 6 slices bread, buttered side down, on work surface, and place 2 slices cheese and 2 basil leaves on each bread slice. Top with remaining 6 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 2 sandwiches at a time over medium heat until golden brown and cheese just melts; repeat for remaining sandwiches. Serve with soup.

CREAMY BACON AND CHEDDAR POTATO SOUP

Steps:

• In a large saucepan, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

LOADED RICH AND CREAMY CHEESY CHEDDAR BEER SOUP

Steps:

• 1. Cook bacon til crisp, set aside on papertowels. (I pepper my bacon and bake it in the oven at 375 for about 18-20 minutes til crisp on a foil-lined sided (not flat) cookie sheet.) In microwave safe dish or pitcher, heat water and bouillon til bouillon is dissolved. Set aside. In large deep frying pan, place sausage that has been cut in half lengthwise, casing removed, then cut into bite-sized pieces. (All 5 of them.) Don't worry, it won't be too much. Add celery, onions and red potatoes. (Dice potatoes leaving the skins on.) Saute about 10 minutes, stirring ocaisionally. Add cooked bacon pieces (about 5 strips), jalapenos, garlic, cabbage and carrots, and 1/2 a stick butter. Saute 5 minutes. Add the flour and stir to coat. Cook, stirring gently , for 2 minutes to cook the "floury" taste out. Slowly stir in beer to mix. Stir in bouillon and cream slowly til mixed. Stir in mustard and pepper to taste. Bring to a simmer and simmer for 5 minutes til thickened stirring ocaisionally. Stir in cheeses til melted and creamy.
• 2. *Garnish with extra bacon, shredded cheddar cheese and jalapenos if desired.

CREAMY CHEDDAR CHEESE SOUP WITH CRISPY BACON & CHIVES RECIPE - (4.2/5)

Steps:

• Render the bacon until crisp, stirring frequently, in a large stockpot over medium heat. Using a slotted spoon, remove the bacon from the pan onto a platter lined with paper towels. Drain the grease from the pan, leaving 2 Tbsp remaining. Turn the heat up to medium high and add the butter, onions, leeks, garlic, and pimentos. Cook for 4-5 minutes until onions soften and develop slight color. Add the flour and stir to form a pasty roux. Cook for an additional 1-2 minutes. Whisk in the stock, beer, cream, and milk. Reduce the heat and simmer for 10-15 minutes, or until the soup begins to thicken. Whisk in the cheeses, cayenne, and half of the chives. Allow the cheese to melt, then season with salt and white pepper to taste. Ladle into soup bowls and garnish with the crispy bacon and reserved chives, if desired.

CREAMY POTATO BACON CHEDDAR SOUP

Steps:

• In a medium bowl or mixing cup, combine 1 cup of chicken broth and the better than bullion.
• In a large slow cook, add the ingredients in the following order: Frozen potatoes Cheddar Jack Cheese Cream of Potato soups Ranch Seasoning packets Cream Cheese (cubed) Salt and Pepper Milk Broth-bullion mix Bacon Remaining broth in the box
• Cool the soup on high for a couple of hours 2-4. Mix the ingredients occasionally. Cooking too long may cause the soup to break, so keep and eye on it.

CREAMY CHEDDAR CHEESE SOUP [63]

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture. Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly. In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat. With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

CREAMY BROCCOLI CHEDDAR SOUP

Steps:

• 1. Prep: Cut the head of broccoli into very small florets and discard the stems; finely chop the small white onion
• 2. Over medium-high heat in a dutch oven or pot, melt the butter and saute the onions about 3-5 minutes until softened. Add the flour and wisk until incorporated. Add stock and cook for 5 minutes. Add the cream, broccoli florets, cheese(s) and seasonings, salt and pepper to taste then simmer on low for 30 minutes.
• 3. Serve hot garnished with chopped green onions and additional shredded cheese if desired.

RICH AND CREAMY WHITE CHEDDAR SOUP

Steps:

• 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.

CREAMY CHEDDAR SOUP

Steps:

• In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions.