Total Time
Prep 20 mins
Cook 30 mins

As the fall weather approaches, I always like to get out the soup recipes. This is a great one for all you cheese lovers out there! Originally from Webchef.

Ingredients Nutrition


  1. Combine chicken broth, carrots, and green onion in a Dutch oven pan and heat on medium heat.
  2. In a medium bowl, combine milk, flour, dry mustard, and pepper and mix well.
  3. Stir into chicken broth.
  4. Cook, stirring occasionally, till thickened and bubbly.
  5. Remove 1 cup of the broth from the pan and place in a medium mixing bowl.
  6. Add softened cream cheese and stir until blended well and cream cheese is almost melted.
  7. Pour this back into the heated broth mixture and stir well.
  8. Heat through.
  9. Just before serving, add sharp Cheddar cheese and stir until all is melted.
Most Helpful

Easy and creamy soup which uses ingredients I usually have on hand. Thanks for sharing your yummy recipe KC_Cooker!

Junebug September 20, 2005

Very yummy! Cheesy and delicious. I used homemade chicken stock, which I highly recommend for any soup. Also lowfat cream cheese. Sharp cheddar is a must here. Blended the soup when done, but I think it would also be wonderful with pieces of carrot and green onion for color. Thanks, KC, for a great recipe!

LonghornMama September 03, 2005

This was just what I was looking for. Made for a real nice lunch. I made as directed only halved the recipe for the two of us. I think next time I'll use some type of hot sauce to spice it up a bit. Will make a nice addition to our soup menu this winter. Thanks KC.

~Nimz~ August 28, 2005