Just Cheese Soup

SUBMITTED BY: SLISZJK

"This is a cheese soup recipe that is just cheese, no potatoes or broccoli, lightly flavored with carrots and onions. It's appealing to kids as it is, or, as my dad sometimes did, you can just leave all the vegetables out to make kids happy."

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 10 (1 cup) servings

USMETRIC

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INGREDIENTS

1/2 cup butter
3/4 cup finely chopped onion
1/2 cup chopped carrot
1/2 cup all-purpose flour
2 tablespoons cornstarch
1 quart chicken stock
1 quart milk
1/8 teaspoon baking powder
3 cups shredded Cheddar cheese
salt and pepper to taste
chopped fresh parsley for garnish

READ REVIEWS (3)

DIRECTIONS

Melt butter in a large pot over medium heat. Add the onion and carrot, and cook, stirring frequently until tender. Whisk in the flour and cornstarch, and cook for about a minute stirring constantly. Gradually whisk in the chicken stock and milk so that no lumps form.
Cook over medium heat, stirring constantly until the mixture is starting to thicken, 10 to 15 minutes. Remove from heat. Stir in the baking powder, and shredded cheese, and season with salt and pepper. Garnish with parsley before serving.

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REVIEWS

Reviewed on May 19, 2006 by Nikki

Yummy, tasted just like the cheese soup that was served at a restaurant I worked at years ago. I used a more expensive yellow sharp cheddar. Thank you for this recipe!

3 users found this review helpful

Reviewed on Nov. 20, 2006 by ANASTASIAJANE

This soup is delicious. I followed the recipe exactly except I pureed the carrots and onions in the blender with some of the broth mixture after they were cooked to make the soup perfectly smooth. The only thing I would change next time is to use sharp cheddar.

2 users found this review helpful