Cheddar Cheese-Veggie Soup

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It’s just my little opinion, but if you are in the mood for comfort food a cup of hot, creamy cheese soup is about as good as it gets.  When I was living in San Antonio, Texas I came to love the version of Canadian Cheese Soup that is served up each and everyday at a locally owned chain of diners called Jim’s Restaurant.  I ate a cup of that soup often and I tried, but I was never able to pry the entire recipe out of the any member of the kitchen staff.         
For weeks now, I’ve been craving a cup of that luscious, cheesy soup and I have yet to find a suitable replacement in any restaurant here locally in Corpus Christi.  So in an effort to end my cheesy craving I decided to try to make it myself.   
This recipe is what I came up with and it definitely made me miss the other soup a bit less.  I’ll be making it again.  Let me know if you give it a try. 
     Cheddar Cheese-Veggie Soup
  • 2 medium potatoes, peeled and diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 cup diced onion
  • 4 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 1/2 cups milk
  • 1 cup mild cheddar cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • bacon, cooked and crumbled (optional for topping) 

1. In a heated Dutch oven, melt butter and add all diced vegetables.  Saute in the butter for about 6 minutes or until tender.

2. Sprinkle flour over vegetables and stir well.

3.  Pour in chicken broth, one cup at a time and bring to a boil.  Reduce heat; and simmer for about 10 -15 minutes.  Broth should thicken up as the mixture is heated.

4.  Remove soup from heat and stir in milk and cheeses.  Stir until cheeses are melted.  Soup will continue to thicken slightly as it cools.

5.  Top with with crumbled bacon just before serving.

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