Cheddar Cheese Soup

Sheila McKay


This is a rich and delicious cheese soup. This is for the times you want to splurge. Do not use low-fat cheese because it will not have the same rich and creamy taste.


★★★★★ 1 vote

8 to 10
15 Min
30 Min


  • 5 Tbsp
  • 2
    stalks celery, chopped
  • 1/2
    green pepper, chopped
  • 5
    mushrooms, chopped
  • 2
    carrots, chopped
  • 1
    yellow onion, chopped
  • 1/2 c
    ham, chopped
  • 1/2 c
    all purpose flour
  • 2 Tbsp
  • 1 qt
    chicken broth
  • 1 qt
    whole milk
  • 1/2 tsp
  • 1/4 tsp
    cayenne pepper
  • 1/2 tsp
  • 16 oz
    sharp cheddar cheese
  • ·
    salt and pepper to taste

How to Make Cheddar Cheese Soup


  1. Melt butter in a stockpot, add celery, green peppers, mushrooms, carrots, onions, and ham. Cook for 10 minutes or until vegetables are tender. Stir in flour and cornstarch to make a roux. Heat through for 3 minutes, stirring constantly. Pour in broth and stir until thickened. Mix in milk, mustard, cheese, cayenne pepper, salt and pepper. Heat, stirring occasionally, until cheese is melted.

Printable Recipe Card

About Cheddar Cheese Soup

Course/Dish: Cream Soups

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