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Cheddar Cheese Soup
  Servings
 
  Ingredients

  Recipe Info
 

Cheddar Cheese Soup
  Contributor lou
  Rating Rated 5 from 1 votesRated 5 from 1 votesRated 5 from 1 votesRated 5 from 1 votesRated 5 from 1 votes
  Add small bag of frozen brocolli (if desired)
Add salt and pepper to taste
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
  Instructions
  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.
  Nutrition
 
 
 
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