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.

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About Cheddar Cheese Soup

Course/Dish: Cream Soups

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