"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Cheddar Cheese Soup Recipe

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This recipe for Cheddar Cheese Soup, by , is from The Oostenink Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Anderson
Added: Sunday, February 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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 (or beer, if you prefer beer cheese soup)

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, sour cream and chopped parsley leaves, optional for garnish

Directions:
Directions:
In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers and saute until vegetables are soft, about four minutes. Add garlic and saute for two 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

Top with optionals

Preparation Time:
Preparation Time:
Less than 30 minutes
Personal Notes:
Personal Notes:
This is another GREAT recipe! If you're lactose intolerant, like the rest of the family, I'd take a few Lactaids!!

 

 

 

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