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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (253g) Recipe makes 8 servings |
||
| Calories 302 | ||
| Calories from Fat 204 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.8g | 35% | |
| Saturated Fat 14.1g | 70% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 71mg | 23% | |
| Sodium 598mg | 24% | |
| Potassium 344mg | 9% | |
| Total Carbohydrate 10.5g | 3% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.6g | ||
| Protein 14.3g | 28% | |
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Creamy Cheese Soup
By: KC_Cooker
Oct 18, 2004
As the fall weather approaches, I always like to get out the soup recipes. This is a great one for all you cheese lovers out there! Originally from Webchef.
SERVES 8
Ingredients
- 3 cups chicken broth
- 1 1/2 cups coarsely shredded carrots
- 1/2 cup sliced scallion
- 2 1/2 cups milk
- 4 tablespoons all-purpose flour
- 1 teaspoon dry ground mustard
- 1/4 teaspoon pepper
- 1 (8 ounce) package cream cheese, softened
- 2 cups shredded sharp cheddar cheese
Directions
1
Combine chicken broth, carrots, and green onion in a Dutch oven pan and heat on medium heat.2
In a medium bowl, combine milk, flour, dry mustard, and pepper and mix well.3
Stir into chicken broth.4
Cook, stirring occasionally, till thickened and bubbly.5
Remove 1 cup of the broth from the pan and place in a medium mixing bowl.6
Add softened cream cheese and stir until blended well and cream cheese is almost melted.7
Pour this back into the heated broth mixture and stir well.8
Heat through.9
Just before serving, add sharp Cheddar cheese and stir until all is melted.
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Browse similar recipes by category
- Course > Soups > Bisques/Cream
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
Featured Reviews for This Recipe
From: Junebug
On Sep 20, 2005
Easy and creamy soup which uses ingredients I usually have on hand. Thanks for sharing your yummy recipe KC_Cooker!
From: LonghornMama
On Sep 3, 2005
Very yummy! Cheesy and delicious. I used homemade chicken stock, which I highly recommend for any soup. Also lowfat cream cheese. Sharp cheddar is a must here. Blended the soup when done, but I think it would also be wonderful with pieces of carrot and green onion for color. Thanks, KC, for a great recipe!
From: ~Nimz~
On Aug 28, 2005
This was just what I was looking for. Made for a real nice lunch. I made as directed only halved the recipe for the two of us. I think next time I'll use some type of hot sauce to spice it up a bit. Will make a nice addition to our soup menu this winter. Thanks KC.
From: KITTENCAL
On Dec 3, 2004
Excellent soup KC! I made this for dinner tonight and I had DH licking the bowl LOL! I really did not change much just added some extra cheese. I really should have doubled the recipe, my DS came over and finished it off, it all went...not a drop left. I made this with low fat cream cheese and 1% milk, and homemade chicken stock that I keep frozen in the freezer it was so good, we enjoyed this very much! thank you for sharing a great recipe, this is a keeper!...Kitten
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