Savory Cheese Soup Recipes

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.

Steps:

• Melt butter in pot over medium heat, and saute onions, celery and carrots until they are tender but not browned, about 5 to 10 minutes. Sprinkle mixture with flour, and cook, stirring, for 3 to 4 minutes more. Slowly whisk in chicken stock, and bring it to a boil, whisking almost constantly. Reduce heat to a simmer, and cook, stirring occasionally, for 45 minutes, or until thickened.
• Puree until smooth. Return to pot, bring to a simmer, and stir in cream, cheese and mustard. Avoid boiling the soup, which will break down the cheese: reduce heat to low, and stir until cheese is melted. Season with Worcestershire sauce or hot red pepper sauce, if desired, and salt and pepper. Thin with more stock or cream, if preferred. Serve in bowls garnished with croutons, finely chopped smoked ham or chopped cooked broccoli.

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.

Steps:

• Melt 4 tablespoons of Butter in a large pot over medium heat.
• Add Garlic power, onions, celery and carrots. Cook over medium heat about 8 minutes, or until vegetables are semi-soft.
• Add Red Pepper and cook another 2-3 minutes.
• Add chicken broth, stir, place lid on pot and lower heat to low.
• Meanwhile, melt 4 tablespoons of butter in a large pot over medium heat.
• Add flour and stir constantly.
• Once it is a pasty substance, add milk SLOWLY!
• Once the milk is incorporated and it looks like a thick gravy, add cream cheese; remove from heat.
• Remove the lid from the broth and veggie mixture and remove a ladle at a time of the soup and add to the cream cheese mixture, (totaling about 4 ladles).
• Once the cream cheese mixture has been tempered, add it back into the soup and combine.
• Add the cheddar and stir until all cheese is melted.

Steps:

• In a large saucepan, saute onion in butter till tender.
• Add flour, salt, pepper& garlic powder; stir until smooth.
• Gradually add milk; cook and stir over med.
• heat until thickened& bubbly.
• Bring chicken broth to a boil in a small saucepan.
• Add carrots& celery to broth& simmer 5 minutes or until veggies are tender.
• Add to milk mixture& stir until blended.
• Add cheeses.
• Cook& stir until melted.
• (don't boil).
• Garnish w/ chives if desired.

Steps:

• In slow cooker, combine the first eight ingredients.
• Cover and cook on low for 7-8 hours.
• Combine flour and water until smooth; stir into soup.
• Cover and cook on high 30 minutes longer or until soup is thickened.
• Stir in cream cheese and cheddar cheese until blended.
• Stir in beer if desired.
• Cover and cook on low until heated through.
• Serve with desired toppings such as croutons, popcorn, cooked crumbled bacon, sliced green onions.