New England Cheddar Cheese Soup Recipes

NEW ENGLAND CHEDDAR CHEESE SOUP

Steps:

• Melt butter in a large saucepan over a low heat.
• Add onions, potatoesand garlic, cook, stirring until onions are translucent (make sure they don't brown).
• Add stock and bring to the boil.
• Reduce the heat and simmer for 12 to 15 minutes or until the potatoes are tender.
• Transfer soup to a food processor or blender and process until smooth (in batches if necessary).
• Pour cream into a saucepan, stir in the mustard (mix well) and bring to the boil.
• Reduce heat and simmer for about 4 minutes.
• Slowly add the grated cheese, stirring to melt.
• Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
• Sprinkle with chives or bacon and serve.

CHEDDAR CHEESE SOUP

Steps:

• Melt butter in pot over medium heat, and saute onions, celery and carrots until they are tender but not browned, about 5 to 10 minutes. Sprinkle mixture with flour, and cook, stirring, for 3 to 4 minutes more. Slowly whisk in chicken stock, and bring it to a boil, whisking almost constantly. Reduce heat to a simmer, and cook, stirring occasionally, for 45 minutes, or until thickened.
• Puree until smooth. Return to pot, bring to a simmer, and stir in cream, cheese and mustard. Avoid boiling the soup, which will break down the cheese: reduce heat to low, and stir until cheese is melted. Season with Worcestershire sauce or hot red pepper sauce, if desired, and salt and pepper. Thin with more stock or cream, if preferred. Serve in bowls garnished with croutons, finely chopped smoked ham or chopped cooked broccoli.

CHEDDAR HAM SOUP

Steps:

• In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.