New Hampshire Cheese Soup Recipes

Steps:

• Finely chop the potato, onion, carrot and celery. Cook in the 1 cup water until tender. Drain . Shred the cheese it should be 4 ounces. Add veggies and rest together.

Steps:

• Melt butter in a large saucepan over a low heat.
• Add onions, potatoesand garlic, cook, stirring until onions are translucent (make sure they don't brown).
• Add stock and bring to the boil.
• Reduce the heat and simmer for 12 to 15 minutes or until the potatoes are tender.
• Transfer soup to a food processor or blender and process until smooth (in batches if necessary).
• Pour cream into a saucepan, stir in the mustard (mix well) and bring to the boil.
• Reduce heat and simmer for about 4 minutes.
• Slowly add the grated cheese, stirring to melt.
• Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
• Sprinkle with chives or bacon and serve.

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.