Reviewed: Oct. 30, 2009

Yum yum yum! I used one bag of regular cheese (I believe it was a blend of American/CoJack) and one bag Sharp Cheddar, and it had just enough flavor. Also, I added some cubed/ cooked potatoes at the end (after mixing in the cheese) and it gave the soup a nice full texture. I didn't use a blender...I just used a strainer to get the onions out. And next time I make it, I am going to try it with less liquids. It was soupy, for sure, but we usually like our soups more stewy. But either way, the recipe as is tastes wonderful...especially served in breadbowls on a nice chilly autumn evening! Thanks Maureen for a wonderful recipe!

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mands

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Carroll, Iowa, USA

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Reviewed: Oct. 12, 2009

made this after I read the article on this site about how to make a successful cheese sauce. A little lemon or wine helps keep the cheese from curdling. I added bite size cooked chicken and cut up broccoli. Very rich but tasty!

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lenihan5

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Reviewed: Sep. 21, 2009

FREAKING Amazing! Exactly what I was looking for. Followed the instructions and it turned out great....I added 2 finely diced cooked potatoes & some diced ham. Next time I will dish it up with some cauliflower & broccoli...one for the books!!

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AcequiaMama

Cooking Level: Expert

Home Town: Ogden, Utah, USA

Living In: Acequia, Idaho, USA

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Reviewed: Sep. 14, 2009

This is an excellent recipe! I made it exactly according to the directions. However, as I was finishing up this recipe began to think how good of a base it would be for a baked potato soup. So I ran outside grabbed some broccoli and potatoes from the garden and threw them in. It was REALLY good! I highly recommend both the basic recipe and my alterations

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azrefugee

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Reviewed: Jun. 24, 2009

absolutely delish i have never had home made cheddar soup before this wow!!!

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bakinsfun

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

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Reviewed: Apr. 28, 2009

Made for 50 and they Loved it!!! I added Broccoli to it though.

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*BritanyJ*

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Reviewed: Feb. 5, 2009

Without a doubt, the BEST SOUP I have ever had !! So simple yet so delicious. My daughter does not eat soup, she loved it ! I added corn, for a bit of lump, fantastic. I will make this often. Fantastic. Xtra-Sharp cheddar gave it a nice taste as well. Try this for a little added protien, add a can of tiny shrimp to the recipe, you won't be disapointed.

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Marcus

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Reviewed: Jan. 27, 2009

This was delicious! I used a bag of "Nacho/Taco" Cheese and a half bag of "Colby/Monterey Jack" Cheese and it was wonderful! I'll definitely make this again.

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christin

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Reviewed: Jan. 5, 2009

This was also a first for me! Mine turned out pretty good...not too sure Im totally in love with it but it is still pretty good!

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TrixieDarty

Cooking Level: Intermediate

Home Town: Satanta, Kansas, USA

Living In: Brigham City, Utah, USA

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Reviewed: Dec. 29, 2008

This is a quick, easy and delicious soup. I added two cloves of chopped garlic to the onions when they were cooking. I also added some leftover Christmas ham which made it incredible. My husband loved it!

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Leanne

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Reviewed: Oct. 8, 2008

I altered this recipe by using just one cup each of chicken broth and milk while still using a full pound of SHARP cheddar cheese. It came out slightly thick and flavorful just as I had hoped. I imagine the original recipe is very mildly flavored. If you consider your needs and personal tastes before adding the liquids you should be able to come up with a variation that works perfectly for you. I omitted the blending as the consistency wasn't an issue for me. It did come out with the expected slightly grainy consistency. I'm not sure if it's possible to overcome this with blending or not - I consider it to be normal so I've never tried to blend it.

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Kelleysvt

Cooking Level: Expert

Living In: Orange, Vermont, USA

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Reviewed: Oct. 1, 2008

my husband loved this creamy light cheese soup!! Totally effortless to..

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daffydilone

Cooking Level: Expert

Home Town: Long Beach, New York, USA

Living In: Wellington, Florida, USA

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Reviewed: Aug. 25, 2008

This tastes amazing, although I burned myself pretty badly trying to blend it. Probably my own fault.

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ShannonKHR

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Reviewed: Mar. 28, 2008

Its ok

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ericajoan05

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Reviewed: 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!

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J Harper

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 26, 2007

I took the suggestion of making this with velveeta and it was GREAT! Also, I skipped the step with the blender and it turned out smooth and creamy. Fresh baked bread for dipping was awesome!

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Jess

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Reviewed: 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.

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Diane

Cooking Level: Expert

Living In: South Portland, Maine, USA

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Reviewed: 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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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 25, 2006

I followed the others advice and did not blend the soup, and used velveeta, and it turned out great. It is a little thin at first, but thickens the longer you let simmer. I put it in a rye bread bowl, yummy!!

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bethc

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Reviewed: Feb. 5, 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.

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Brandi

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Creamy Cheddar Cheese Soup

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