Rich and Creamy White Cheddar Soup

Total Time
55mins
Prep 15 mins
Cook 40 mins

I love to make soups throughout the fall and winter, and even though I don't make this one very often, it is one of my favorites. Hope you enjoy it as much as I do!

Ingredients Nutrition

Directions

  1. In large pot, melt butter over medium-low heat.
  2. Add the green onions, celery and carrots, and cook until limp.
  3. Sprinkle the flour over the veggies, and stir and cook for 3 minutes to cook the flour.
  4. Add the chicken stock (or broth) 1 cup at a time, stirring constantly.
  5. Add the potato.
  6. Bring to a boil then reduce heat to a simmer.
  7. Cook until potatoes are soft, about 20-30 minutes.
  8. Puree the soup in a blender or food processor and return to the pan.
  9. Slowly whisk in the half and half (or milk), cheese, tabasco and worcestershire sauce.
  10. Taste and salt if needed.
  11. Keep warm over low heat.
  12. Ladle into bowls and garnish with grated white cheddar or parmesan if desired. Serve with warm crusty bread or rolls.
Most Helpful

5 5

This is such a delicious soup! Everyone here loved it. I didn't puree the soup at the end, and it was still great. I will definitely be making this again! Thanks!