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Garden Cheese Soup

SUBMITTED BY: Stacey A.

"You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread."
PREP TIME  20 Min
COOK TIME  35 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 8 - 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 2 tablespoons margarine
  • 2/3 cup all-purpose flour
  • 4 cups water
  • 1 cup chopped carrots
  • 1 large potato, peeled and diced
  • 6 cubes chicken bouillon
  • 1 tablespoon chopped fresh chives
  • salt to taste
  • ground black pepper to taste
  • 2 1/2 cups shredded Cheddar cheese
  • 3 cups milk

DIRECTIONS

  1. In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
  2. Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
  3. Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2007 by tmh347
Made this recipe for a fellowship meal at church--everyone loved it and my container was completely emptied! I couldn't find fresh chives so I used freeze-dried and also added some cayenne pepper to kick up the taste a bit. Excellent recipe, Stacy A.!

0 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 9

Amount Per Serving

Calories: 277

  • Total Fat: 14.6g
  • Cholesterol: 40mg
  • Sodium: 1054mg
  • Total Carbs: 23.2g
  •     Dietary Fiber: 2.2g
  • Protein: 13.3g

VIEW DETAILED NUTRITION

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