Creamy Cheddar Cheese Soup Recipe -
Creamy Cheddar Cheese Soup Recipe

Creamy Cheddar Cheese Soup

Recipe by  

"This creamy cheese soup is delicious on a cold winter day!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
  2. Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
  3. In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
  4. With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2003

After getting 3 cavities filled, this made a comforting dinner that was easy to prepare. Only word of advice is turn the heat down when you add the onions to the butter or they will burn! This is versatile, as I was eating it I was thinking of all the things I could add to it: cubed ham, potatoes, unseasoned croutons, crumbled bacon, etc.

Most Helpful Critical Review
Apr 28, 2004

This soup didn't have enough of a cheesy taste for me. I had only bought enough cheese for the recipe, so I had to add a can of campbells nacho cheese soup to the pot. This wasnt the flavor that I was hoping for, but it was okay.

Jan 01, 2004

This is a great soup. I used low sodium broth (boxed)and left the soup unblended. It was great with the pieces of onion in it. I know it's not Fall yet, but it sounded so good I tried it in August. My family really liked it.

Feb 24, 2007

Thank you Maureen ! This recipe for cheese soup is EXACTLY what I have been looking for. I had this soup back in the 80s at a very nice restraunt in the Old Port (Portland ME) here. They have since closed and how I have MISSED having this. We top it with bacon pieces.

Feb 05, 2006

I've made this a few times, and I could never get it really creamy until I used velveeta. It's a wonderful soup, and I will make it for years to come, thanks.

Oct 02, 2003

This is a winner! Use New York State Sharp Cheddar, which is worth the extra few pennies. I also used low-sodium broth, since the cheese tends to be a bit salty. You can always add more salt if you prefer, but it's better to start low and work up! Thanks for a terrific soup that is worthy of company!

Oct 18, 2007

I have 3 1/2 lb blocks of frozen cheese that just crumble into 100000 little bits when thawed, and this was a perfect way to use some of that cheese. I liked the texture and the soup kept well in the refrigerator. I also mixed in some leftover nacho beef and made nacho soup!

Feb 21, 2007

Quick, easy and delicious. Plenty of room for experimentation too - broccoli, cauliflower, blue cheese etc etc. Nice recipe, Maureen. Thanks!


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  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 35.9 g
  • 55%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 957 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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