Yummy Cheese Soup

Made  times
fuzzy656 0

"This is a very smooth and pleasing cheese soup. It is made with American cheese instead of Cheddar, and my children love it! It also makes a great base for broccoli-cheese soup, if you are so inclined."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1229 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir chicken broth, carrot, celery, and onion together in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until vegetables are tender, 6 to 8 minutes.
  2. Whisk milk, flour, and pepper together in a small bowl; stream into the broth mixture while stirring. Cook until thickened and bubbling, about 5 minutes.
  3. Stir American cheese into the liquid; cook and stir until melted smoothly into the mixture, 2 to 3 minutes.



Other stories that may interest you