Cheddar Cheese Soup

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 tablespoons butter
  • 1 large onion, finely chopped
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped green bell pepper
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 12 ounces sharp yellow cheddar cheese, grated (about 4 cups)
  • Salt
  • 1/4 teaspoon cayenne pepper
  • Crumbled bacon, salsa, or creme fraiche, chopped parsley leaves, optional for garnish
Directions
  • In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers and saute until vegetables are soft, about 4 minutes. Add garlic and saute for 2 minutes. Add flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the stock, milk and heavy cream. Bring soup to a low boil and reduce heat so that the soup barely simmers. Cook, stirring frequently, until the soup is very thick and flavorful, about 20 minutes. Add the grated cheese in 1/2 cup increments, stirring after each addition until completely melted and smooth. Do not allow soup to boil. Season with salt and cayenne pepper, to taste.

  • Serve in shallow bowls, topped with some crumbled crispy bacon bits, a dollop of salsa or creme fraiche, and chopped parsley, as desired.


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