Fishing

This thread will be for Cheese Soup Recipes only. Please check other threads for the other soup types.


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3 qts. whole milk

1 qt. heavy cream

1 T. butter

1 leek, halved, white only, rinsed and coarsely chopped (use green tops for garnish)

1 lg shallot, coarsely chopped

1/2 C. celery, diced

1 T. garlic, fresh and chopped

1 T. dried whole thyme

1 t. kosher salt

1 t. ground white pepper

6 oz. Harp Lager Beer (or your favorite full-flavored beer)

6 C. Wisconsin Mild Cheddar Cheese, shredded

In a double boiler large enough to hold one gallon of soup, bring milk and cream to a simmer. Melt butter in a small pan and saute leek, shallot, celery, garlic, thyme, salt and pepper until lightly browned over medium-high heat.

Pour beer into pan and stir to loosen bits from bottom of pan. Remove from heat. Strain the mixture through a fine sieve into the double boiler and bring the mixture to a simmer. Don't boil or the liquid will break. Gradually add the cheese, stirring constantly with a wire whisk until the cheese is thoroughly incorporated. Serve immediately.

Serving Size: 8


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3 T. butter

1 medium carrot finely chopped

1 celery rib finely chopped

1/2 C. onion finely chopped

1/3 C. green pepper finely chopped

4 mushrooms finely chopped

1/2 C. ham finely chopped (optional)

1/2 t. paprika

1/4 C. flour

1 T. cornstarch

1/2 qt. chicken broth

1/2 qt. milk

1/8 to 1/4 t. cayenne pepper

1/2 lb. process sharp cheddar cheese grated

salt and pepper to taste

In a large pot, melt butter. Add carrots, celery, onion, green pepper, mushrooms and ham. Cook over medium heat until vegetables are tender.

Add some of the chicken stock to the flour and cornstarch. Stir to blend. Add broth to the pot and stir in the flour mixture. Stir until thickened. Add the cayenne pepper, salt and pepper. Stir in milk, add cheese and do not let boil once the cheese and milk are in the pot or it will curdle.

Check seasonings and adjust to taste. Serve.


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4 T. butter

1 onion peeled and minced

1 clove garlic minced

1 large head cauliflower chopped

5 C. chicken broth

salt and pepper to taste

1/2 C. half and half

1 1/2 C. sharp cheddar cheese

minced fresh parsley

Heat the butter in a large pot. Add the onion and garlic, saute slowly for about 6 minutes. Add the cauliflower and chicken broth. Bring to a boil. Cover and simmer for 30 minutes. Puree the soup in a blender. If you like pieces of cauliflower in it, just puree half.

Stir in the cheese. Add the half and half. Continue to stir until cheese melts. Do not let it come to the boil. Taste and adjust seasonings.

Serves 4 - 6.


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 medium onion, finely chopped

1 C. dry white wine

1/2 gallon chicken stock

3/4 C. butter, melted

3/4 C. flour

2 C. whipping cream

1 C. purchased Swiss almond cheese spread

1/2 lb. Swiss cheese, cut into small cubes

Salt to taste

White pepper to taste

Whipped cream for garnish

Toasted almonds for garnish

In large saucepan, saute diced onions in wine until translucent. Add stock and bring to boil. Turn off heat.

Blend butter with flour until smooth to make a roux. Add cream and roux to stock, stirring until roux is completely dissolved.

Return to heat and simmer mixture 10 to 15 minutes to cook roux and thicken, stirring often to keep from scorching.

Turn off heat. Add cheese spread and cheese cubes; mix until cheese is melted, but do not boil or cheese will become grainy. Season to taste with salt and pepper. Garnish with whipped cream and toasted almonds. Serve hot.

Makes about 16 servings, 1 cup each.


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10 C. water

1 lb. bulk Italian sausage, uncooked, crumbled

2 T. chicken base (stock concentrate paste)

1/2 t. garlic salt

1/2 t. pepper

1/2 t. dried basil

1/2 t. dried oregano

1/2 C. chopped onion

1/2 C. chopped celery

1/2 C. chopped carrots

1/2 C. chopped green pepper

2 C. rainbow rotini, uncooked

2 4-ounce cans sliced mushrooms

2 8-ounce packages pepperoni

1 C. green olives, drained

1 C. black olives, drained

10-3/4-ounce can tomato soup

5 (14-1/2-ounce) cans Italian style tomatoes

Shredded mozzarella cheese, for garnish

Put water in large soup kettle; bring to a boil and reduce heat to a simmer. Add the crumbled Italian sausage, chicken base, garlic salt, pepper, basil, oregano, onions, celery, carrots and green pepper. Simmer until the vegetables are tender, about 30 minutes.

In a separate pan, cook rotini according to package directions and set aside.

To the sausage mixture, add the mushrooms, pepperoni, green and black olives, tomato soup and tomatoes. If it appears too thick, add more water. Simmer for an additional 30 minutes, adding the cooked pasta at the end of the cooking time. Serve topped with mozzarella cheese, if desired.

Yield: 10-12 servings.


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1 1/4 lbs. ground Italian sausage, broken into pieces

1/2 C. diced onions

5 C. water

1 1/4 lbs. (about) prepared pizza sauce

3/4 lb. (about) canned diced tomatoes in juice

3/4 t. Italian seasoning

1/2 t. granulated garlic

3/4 lb. sliced button mushrooms

1 1/4 lbs. cheese-filled tortellini, cooked (see note on right)

Tomato juice or water to thin (optional)

3/4 C. shredded mozzarella cheese

1/3 to 1/2 C. shredded Parmesan cheese

In large soup pot, brown sausage with onions. When sausage is cooked through, drain off all excess oil. Add water, pizza sauce, diced tomatoes, Italian seasoning, garlic, mushrooms and tortellini. Simmer over medium heat about 30 minutes, stirring occasionally. If soup is too thick, add tomato juice or water to thin.

Just before serving, place mozzarella cheese in bottom of bowl. Pour hot soup over top and garnish top with Parmesan. Makes about 1 gallon.


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1 lb. ground beef

1 10 oz. package frozen corn kernels

1 C. cubed potatoes

1 C. thinly sliced celery

1 C. sliced carrots

1/2 C. chopped onion

2 C. water

2 beef bouillon cubes

3/4 t. hot pepper sauce (or to taste)

16 oz. jar processed cheese sauce

Brown the ground beef and drain. Put all ingredients except the cheese sauce in a slow cooker; cover and cook on low for 8 to 10 hours. Add the cheese sauce and gently stir until well blended.

Makes 4 to 6 servings.

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4 tablespoons margarine
1 medium onion, chopped
6 cups cauliflower, chopped
1 large potato, peeled and diced
1 quart vegetable stock or water
2 tablespoons fresh snipped chives
1/2 teaspoon herbs de Provence
A few drops of hot pepper sauce
Salt and pepper to taste
1 cup heavy cream
2 egg yolks, at room temperature
2 tablespoons brandy or rum
1/2 pound Roquefort cheese
Croutons to taste
Chives for garnish

Melt margarine in soup kettle or Dutch oven, and sauté onions until tender. Tightly cover the pot, turn off the heat, and allow to sit undisturbed for about 10 minutes. Then adjust the heat to medium, add the cauliflower and potato and cook, stirring constantly, for 2 to 3 minutes. Add the stock, chives, herbs de Provence, hot sauce, and salt and pepper to taste. Bring to a boil, then reduce to a simmer, cover and cook, stirring occasionally, for about 10 minutes, or until the vegetables are tender.

Remove from heat. Purée in batches in a blender or food processor, then return to the pot. In the blender or food processor, combine the cream, yolks and brandy and blend until smooth. With the blender running, add 1 cup of the hot soup in a narrow stream, and blend until smooth. Stir back into the pot, add half the Roquefort, and cook, stirring constantly, until the cheese melts. Do not allow to boil. Remove from heat and serve immediately, garnished with hot toasted croutons, the remaining Roquefort and chives.

Makes 4 to 6 servings.


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6 large potatoes, peeled and cubed
1 teaspoon salt
1 large onion, chopped
1/4 cup butter
28 ounces cream style corn
4 strip bacon, cooked, crumbled
3 cups milk
8 ounces Colby cheese, cubed

Place potatoes in a Dutch oven or soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender.
Meanwhile, in a skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes.
Add milk; heat through. Stir in corn mixture and cheese. Serve immediately.
Yield: 12-14 servings (about 3 quarts).


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2 dried pasilla chiles
1 cup water
4 large yellow bell peppers
1 large red bell pepper
2 teaspoons oil
1 cup chopped onion
2 cloves garlic, chopped
3 cups nonfat canned chicken broth
2 1/2 cups diced peeled baking potato
1 cup diced carrot
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons plain lowfat yogurt
7 tablespoons shredded Monterey jack cheese

Cut chiles in half lengthwise; discard seeds and stems. Combine chiles and water in a small saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain well; finely chop chiles, and set aside. Cut the yellow and red bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil peppers 3 inches from heat 10 minutes or until blackened and charred. Place peppers in ice water, and chill for 5 minutes. Drain peppers; peel and discard skins. Set aside.

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; saute 7 minutes or until tender. Add yellow bell peppers halves, broth, and next 4 ingredients, and stir well. Bring to a boil; cover, reduce heat, and simmer for 35 minutes or until vegetables are tender. Place half of soup in a blender or food processor; process until smooth. Pour into a large bowl. Repeat procedure with remaining soup, and stir in chopped chiles. Combine red bell pepper halves and yogurt in a blender or food processor, and process until smooth. Ladle soup into bowls, and top with red bell pepper puree and cheese. Serves 7.


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1/2 pound ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
8 ounces processed American cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream

In a 3 quart saucepan, brown beef, drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef, bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile in small skillet melt remaining butter. Add flour, cook and stir 3-5 minutes or until bubbly. Add to soup, bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, pepper, cook and stir until cheese melts. Remove from heat blend in sour cream. Serves 8.


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1 large potato, finely chopped
1 large onion, finely chopped
1/4 cup carrots, thinly sliced
1/4 cup finely chopped celery
1 cup water
2 cups chicken stock
1 cup grated sharp cheddar cheese
1/2 cup half and half
2 tablespoons chopped parsley

In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender.
Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted. Stir occasionally. Serve garnished with chopped parsley.


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6 slices Bacon chopped
1/2 cup Celery finely chopped
1/2 cup Carrot finely chopped
1/2 cup Onion finely chopped
1/2 cup Green pepper finely chopped
1/3 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Half-and-half
1 cup Milk
1 can Clear chicken broth 14 oz
2 cups Cheddar cheese shredded

Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside. Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in flour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon. Serves 9.


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8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Source of Recipe: Barefoot Contessa


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1 small onion chopped
1 Tbls. margarine
3 cups chicken broth
3 carrots sliced thin
2 potatoes peeled and cubed
2 cups cooked cubed chicken
2 Tbls. parsley
salt and pepper to taste
1/4 cup flour
1 cup milk
8 oz. pkg cream cheese

In a large sauce pan saute the onion in margarine. Add broth, carrots, and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken, parsley, salt and pepper. Heat through. Combine flour and milk until smooth. Add to vegetables. Bring to a boil and cook for 2 minutes; stirring constantly. Reduce heat and add cream cheese. Stir until cream cheese is melted.


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Bring a pint of milk containing a pinch of soda to the scalding point. Add to this a cupful of chicken or lamb stock, in which an onion has been boiled, and a cupful of water in which rice has been cooked. Cook until it can be run through a strainer. Put 2 tablespoonfuls of butter and 2 of flour into a good-sized saucepan and cook until thoroughly blended; then pour the white soup into the vessel and stir until it thickens to the consistency of cream. Beat in 1/2 cupful of grated cheese. Have 2 well-beaten eggs in a bowl, and on these slowly pour a cupful of the hot soup, beating constantly to prevent the mixture from curdling. Now return the soup, with the eggs, to that which is on the fire. Beat for a moment, season well with salt and pepper, and serve. This is very good when properly made


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3 stalks celery, chopped
3 scallions, chopped
1/4 cup butter or margarine, melted
2 (10 3/4 ounce) cans condensed chicken broth
3 cups water
2 carrots, scraped and grated
2 cups (8 ounces) shredded American cheese
1/2 teaspoon dried parsley flakes
1/8 teaspoon pepper
Dash of hot sauce
1 (8 ounce) container sour cream
3 tablespoons sherry
Sauté celery and scallions in butter in a large Dutch oven until vegetables are tender. Add chicken broth, water and carrot, stirring well. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Add potato soup and next 4 ingredients, stirring well. Simmer 15 minutes. Add sour cream and sherry; heat thoroughly.
Yields 2 1/2 quarts.

This soup is different and could almost be used as a dip with corn chips.
1 can chicken broth
1 broth can milk
1/2 ounce MSG
1/2 ounce Worcestershire sauce
1/4 cup cornstarch
12 ounces beer
1 cup Cheese Whiz
Salt, to taste
Bring milk to simmer. Add chicken stock, cheese and all other ingredients except cornstarch and beer. Simmer until cheese is melted. Make paste with water and cornstarch. Add starch and beer just before serving soup.

1 (46 ounce) can tomato juice
1 16 ounce carton sour cream
2 cans Ro-Tel
2 cups shredded Cheddar cheese
Stir over medium heat until sour cream and cheese are melted and soup is hot.

1 (16 or 20 ounce) package frozen broccoli, carrots and cauliflower mix
2 quarts water
8 chicken bouillon cubes (or equivalent of chicken soup base mix)
1 medium onion, chopped
2 bay leaves
1/2 teaspoon parsley flakes
1/2 teaspoon basil flakes
3/4 pound bulk American cheese
1/2 cup (1 stick) butter
2/3 cup flour
1 1/2 cups milk
Bring vegetables, bouillon and herbs to a boil in 2 quarts of water; simmer until veggies are tender. Remove bay leaves. Add cheese and butter; stir and simmer until melted.
Mix together flour and milk. Add to soup, stirring and simmering until soup thickens. If needed, add instant potato flakes to thicken soup.
This recipe can also be made with broccoli as the only vegetable.

2 cups water
2 chicken bouillon cubes
1/4 cup chopped onion
1/2 cup sliced celery
1 medium carrot, shredded
2 cups broccoli florets
1 cup (4 ounces) shredded, aged Cheddar cheese
2 tablespoons flour
2 cups milk
2 tablespoons butter
Dash pepper
In 3-quart saucepan, combine water, bouillon cubes, onion, celery, carrot and broccoli. Bring to boiling; reduce heat and simmer 10 minutes.
Meanwhile, melt butter in 1- to 2-quart saucepan. Mix in flour; cook over low heat for 2 minutes. Gradually stir in milk. Cook and stir until mixture begins to thicken. Add cheese; stir until melted. Stir cheese mixture into simmering vegetable mixture. Season with pepper. Do not boil.
Soup can be reheated over low heat.
Makes 4 to 6 servings (about 6 cups).

1 medium cauliflower head, separated florets
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cups chicken stock
2 cups light cream
1/2 teaspoon Worcestershire sauce
1 cup grated Cheddar cheese
Salt, to taste
Freshly-ground black pepper, to taste
Chopped chives, for garnish
Put cauliflower, onion, carrot, celery, and chicken stock in crockpot. Cover and cook on LOW for 6 to 8 hours.
Puree in blender. Return to crockpot. Blend in cream, Worcestershire and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to HIGH and heat through; garnish servings with chopped chives.
This recipe yields 4 to 6 servings.

4 chicken bouillon cubes
4 cups water
2 cans cream of chicken soup
1 (10 to 12 ounce) box chopped broccoli
1 1/2 cups raw potatoes, diced
1 small onion, chopped
1 pound Velveeta cheese
Boil 4 cups of water and dissolve bouillon in it. Add the vegetables and cook over low heat until potatoes are soft. Add cheese and cook until melted.

2 teaspoons onion
2 teaspoons melted butter
3 teaspoons flour
1/4 teaspoon pepper
2 cusp milk
1 cup grated Cheddar cheese
5 chicken bouillon cubes
1 1/2 cups boiling water
1 (10 ounce) package frozen broccoli*
* Or use fresh broccoli
Cook onion in butter until tender. Blend in flour and pepper; add milk. Cook over medium heat until thickened. Add cheese.
In another pan, dissolve bouillon cubes in boiling water. Add broccoli. Cook until tender. Add to cheese mixture; blend.