Cheddar Cheese Soup

Submitted by Crunchy Numbers

"I have this recipe scribbled on some scratch paper from the 1980's. I think the recipe originally came from a magazine but not sure which one."

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 1 cup
• Serves: 6

ingredients

• 1 onion, chopped
• 1 cup celery, chopped
• 1⁄4 cup butter
• 1⁄4 cup flour
• 3⁄4 teaspoon dry mustard
• 2 teaspoons Worcestershire sauce
• 2 cups chicken broth
• 2 carrots, chopped
• 2 potatoes, chopped
• 3 cups milk
• 3 cups cheddar cheese, shredded
• 1⁄4 teaspoon black pepper

directions

1. Saute onion and celery in butter for 3 minutes or until soft. Stir in flour, dry mustard, and worcestershire sauce. Cook and stir for 2 minutes or until vegetables are evenly coated and mixture is bubbly.
2. Stir in broth, carrots, and potatoes. Bring to a boil. Lower heat to simmer, cover and cook for 25 minutes (or until potatoes are tender), stirring occasionally.
3. Add milk and cook over medium heat until hot but NOT BOILING. Reduce heat to low and stir in cheese until melted. Add pepper.
4. Ladle into bowls and garnish with extra cheese.
5. **I have listed the amounts from original recipe. However, I usually adjust both the milk and cheese down to 1.5 cups each.

Reviews

[Jacqueline in KY]

This recipe is wonderful as it, but I believe I'd make a few changes next time I make it. Crunchy Numbers said that she uses less milk and cheese. I used less milk but more cheese and it still wasn't all that cheesy. Next time I make it I will add more cheese and use cream instead of milk. I will be making again though.