CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
WHITE CHEDDAR CHEESE SOUP
From Emeril, this is a snappy soup with lots of flavor. I like to serve soups like this in the fall, in a big, fresh, hollowed-out pumpkin that's been heated in the oven.
Provided by KathyP53
Categories Cheese
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, melt butter.
- Add leeks, celery, and carrot and saute for about 3 minutes or until wilted. Stir in garlic and season with salt and pepper. Dust the vegetables with 1/4 cup of flour and stir for 3 minutes.
- Whisk in the chicken broth, 1/2 cup at a time.
- Bring the liquid up to a boil and reduce to simmer. Simmer soupf for 45 minutes. Remove from heat and puree until smooth. Strain soup into a clean saucepan. Bring soup back to a simmer. Whisk in cream, cheese, hot sauce, and Worcestershire sauce. Season with salt and pepper. Ladle into bowls. Garnish with bacon, grated cheese, and long chives.
Nutrition Facts : Calories 759, Fat 65.6, SaturatedFat 40.7, Cholesterol 202.1, Sodium 1394.6, Carbohydrate 21.9, Fiber 2.4, Sugar 5.1, Protein 22.7
CHEDDAR CHEESE BAKED POTATO SOUP
Steps:
- Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
- When potato is cool, cut into 1/2-inch cubes.
- Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
- Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.
CHEDDAR CHEESE SOUP
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.
SARASOTA'S WHITE CHEDDAR CHEESE SOUP
A flavorful soup with simple ingredients. This can be lunch, an easy dinner, or serve this with grilled brats/onions and a side of broccoli apple slaw (my favorite). Just add store bought broccoli slaw in a bag, add some apples, pears and your own dressing and you have a nice dinner. There are also many great recipes on here for slaw of every kind. I think originally this was adapted from Cuisine at Home or Cooking Light, but I have added my touches which I enjoy. Now when I make this, it is usually for friends, so there may be 8 or more of us, so I always make a big pot. You can easily scale this down and just make half, but it is so good that I go ahead and make this and enjoy it throughout the week for a nice snack, lunch or a quick dinner. Why not have a big pot of soup in the refrigerator you can just heat up for a quick bite when.
Provided by SarasotaCook
Categories Cheese
Time 45m
Yield 8 Bowls, 8 serving(s)
Number Of Ingredients 20
Steps:
- Base -- In a large soup pot, add the butter and bring to medium heat and melt. Then add in the onion, celery, leeks and garlic and coat until slightly tender. You don't want to brown these. Just slowly cook, about 8-10 minutes.
- Roux and Broth -- Add in the flour, dijon mustard and cook another minute to thicken the vegetables and make a roux, stirring constantly so it doesn't burn. Add in the wine and whisk in to deglaze the pan and get all the bits if any off the bottom and to thicken the sauce. Slowly add in the broth and bring to medium high heat. Cook for 3-4 minutes.
- Puree -- Remove from the heat when you do this. I like to use my immersion blender for this, it is so easy - invest in one, it is so worth it. But if you don't have one, use your good old fashioned blender. I puree about half way, I like a little texture to remain in my soup, but also like it creamy. So puree until it is to the consistency you like, return to the stove and continue to cook on medium heat for another 10 minutes.
- Finish -- Add in half of the milk and half of the cream, the cheese (cheddar and parmesan), fresh thyme, and red pepper flakes. Stir and continue to cook until the cheese has melted. Continue to add a little milk and cream even amounts until you reach your desired consistency. I do this because I have found some like their soup thicker, and others thinner, so I just keep adding a little at a time until it is right for you.
- Test for Salt and pepper and add in the scallions. Cook just a couple of minutes more.
- Serve -- A large mug or bowl and add some parsley and tomato on top. ENJOY!
Nutrition Facts : Calories 1058.2, Fat 87.2, SaturatedFat 54.5, Cholesterol 287, Sodium 1268.1, Carbohydrate 27.6, Fiber 2.6, Sugar 5.9, Protein 38.7
SARASOTA'S RICOTTA AND CHEESE SAUCE
A simple easy sauce which is perfect over grilled, steamed or roasted vegetables and just as good over grilled chicken. I happen to love this over roasted potatoes. Make ahead and just reheat before serving. Perfect sauce to serve as a condiment to roasted vegetables for a dinner party.
Provided by SarasotaCook
Categories Sauces
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Sauce -- In a blender, add the ricotta, corn starch and pulse a couple times until smooth. Slowly add in the chicken broth until creamy.
- Cheese -- Transfer the ricotta sauce to a small sauce pan and heat to medium low heat, add in the cheese and cook until the cheese is melted. It will take approximately 5 minutes. DO NOT let it come to a boil.
- NOTE: Make this ahead and refrigerate, then just slowly reheat when ready to use.
Nutrition Facts : Calories 106.9, Fat 7.9, SaturatedFat 5, Cholesterol 26.3, Sodium 198.2, Carbohydrate 2, Sugar 0.2, Protein 6.7
SARASOTA'S SMOKY SPICY WHITE CHEDDAR CHEESE FRIES
I never really cared for chili cheese fries, not sure why. But cheese fries I loved. I used to make this for my son and he absolutely loves them. I guess it is more fries with a cheese dip. But I often pour the sauce right over the fries. A combination of smoky bacon, white cheddar and chipotles make this a great cheese sauce. If ambitious, make your own fries - personally, I buy a good "frozen" brand, thin cut without seasoning, and then I add my own seasoning. I try to make this easy. There is nothing better that a grilled bratwurst (for me) or just a good hot dog with chili. I prefer my chili on the dog rather than my fries ... and a side of these cheese fries. The seasoning is simple and just tossed with the fries before baking and then the cheese sauce is very basic. Smoky and spicy.
Provided by SarasotaCook
Categories < 30 Mins
Time 25m
Yield 4-8 , 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Bacon -- For the bacon, I do mine right in the microwave. On a paper plate lined with 2 paper towels, then the bacon and top with 2 more paper towels - 4 minutes (approximately) and it is done and crispy. Let it cool and then chop up. Now, you can saute, oven bake or use any method you want. You just want the bacon crispy and diced.
- Fries -- In a large bowl, add the fries (slightly thawed; just enough so the spice and oil will stick to the fries), and add the olive oil and toss well. Add to a pan lined with parchment paper or foil (for easy clean up) and sprinkle with the seasoning. Toss lightly. Cook according to package directions until crispy brown.
- Cheese Sauce -- As the fries cook, in a small pot, melt the butter and shallot on medium low and cook for just a minute. Then stir in the flour to make a roux and cook just a minute to reduce the flour taste. Slowly whisk in the milk and bring to medium heat to thicken the sauce and then add in the cheese, chipotle, chopped cooked bacon, salt and pepper to taste.
- Serve -- A few ways to serve this. First, you can put the fries in a small casserole dish, pour the cheese sauce over, and broil for just a few minutes until golden brown. Second, you can just pour the sauce over the crispy fries and serve as it, or last; Third, you can serve the cheese sauce as a dip. Either way they are good. Cheesy, Smoky, Spicy. ENJOY!
Nutrition Facts : Calories 412.5, Fat 35, SaturatedFat 17.9, Cholesterol 85.4, Sodium 528.4, Carbohydrate 8.6, Fiber 0.2, Sugar 0.3, Protein 16.2
CHEDDAR SOUP
Mushrooms and carrots lend contrasting color and texture to this cheese soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat. Add garlic, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup stock, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups stock and the water, still stirring. Add mushrooms and 1/4 teaspoon salt, and simmer until mushrooms are soft, about 20 minutes.
- Add carrots, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.
CHEDDAR CHEESE SOUP - CANADA
Make and share this Cheddar Cheese Soup - Canada recipe from Food.com.
Provided by Sam 3
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a 2 quart saucepan, heat milk and chicken broth over med-low heat.
- Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over med heat for about 5 minutes or until lightly browned.
- Add the red onion, celery and scallion and cook, stirring until the onion has softened, about 5 minutes.
- Add the flour and cook, stirring constantly, for about 3 minutes.
- Remove Dutch oven from heat, add the heated milk mixture, and whisk until well blended.
- Return to heat and cook, whisking constantly, until the mixture comes to a boil.
- Boil for 1 minute, or until thickened.
- Remove the Dutch oven from heat and stir in cheese, Tabasco and Worcestershire sauces, salt and pepper until the cheese is melted and the soup is smooth.
- Serve soup hot, garnished with chives.
WHITE SAUCE OR CHEDDAR WHITE SAUCE
For use in my Vegetable Melange Au Gratin recipe (#111644). Great for vegetables, omelets, souffles. For a richer white sauce, substitute light cream for milk, omitting salt. Can be made thinner for soups.
Provided by SmHerndon
Categories Sauces
Time 15m
Yield 1 Cup
Number Of Ingredients 6
Steps:
- Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
- Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.
- Remove sauce immediately upon bubbling.
- CHEDDAR SAUCE add 1 cup shredded sharp Cheddar cheese (makes 1 1/2 cups).
CHEDDAR CHEESE SOUP
Make and share this Cheddar Cheese Soup recipe from Food.com.
Provided by evelynathens
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large saucepan over medium-high heat; add onions, celery and garlic and saute until vegetables are tender, about 5 minutes; mix in flour, paprika and cayenne, and stir 3 minutes; gradually stir in broth; bring to boil; reduce heat to medium-low, cover and simmer 15 minutes.
- strain; return to same saucepan; add half and half and bring to simmer over medium heat; add cheese, ½ cup at a time, stirring until cheese melts before next addition; mix in Worcestershire Sauce, Tabasco and parsley; adjust seasonings to taste; season to taste with salt and pepper.
Nutrition Facts : Calories 408.5, Fat 31.4, SaturatedFat 19.4, Cholesterol 92.2, Sodium 438.6, Carbohydrate 15.6, Fiber 1.3, Sugar 3.2, Protein 18.1
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