Cheese Soup V

Cheese Soup V

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
sal
Recipe by  sal

“Satisfying -- the ultimate cheese soup around! Vary the cheese as you like, and garnish with parsley and bacon bits.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a small saucepan, combine celery, carrot and water. Bring to a boil, then reduce heat and simmer until tender.
  2. Meanwhile, in a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in flour and milk and cook until thickened. Stir in broth, cheese and vegetables with their liquid. Stir until cheese is melted and elements are well combined. Serve hot.

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Reviews (7)

Rate This Recipe
JANCHIP
7

JANCHIP

I added to the recipe by using 2 c water and 2 T chicken soup base (instead of canned broth and water), 2 T worcheshire sauce, 1 t. dried mustard and minced clove of garlic. My husband and I loved it and will put it our cold fall and winter night comfort recipe box!

SILENCE182
4

SILENCE182

Easy to make with ingredients that I had on hand. A tasty, filling soup.

cleo
3

cleo

Hi sarah,live in ustralia , originally uk, found this recipe,on the 23rd may 2007 after losing original, but have to save it is great,i added seasonal salt , and hubby who hates vegetables , could not stop eating it , thankyou , well done , love it !!!!!!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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