Cheese soup....?

Question

I'm thinking of making cheese soup. Has anyone else made this, and if so, was it nice? Will give it to my mother in law to try..... Thanks.

LOL Stockholm!!! :-) ROFL

Answer 1

Scottish Recipes - Cheese Soup and Dumplings



This is a recipe for a hearty and thick soup, which if taken with dumplings can easily be a meal in itself.

Cheese Soup

Ingredients:
1oz Butter
1 large onion (finely chopped)
1oz plain flour
4 oz scottish cheddar cheese
Seasoning (Salt & Pepper)
3/4 pt milk
1 level teaspoon dry mustard
1/2 pt chicken or vegetable stock


Dumplings:

2oz porridge oats
1oz shredded beef suet
1 finely chopped small onion
1 tablespoon chopped fresh parsley
1 beaten egg
Seasoning


Method:
Use a pan large enough to contain all the ingredients. Then, melt butter and cook onion till soft. Stir in the flour, mustard and cook for approx. one minute. Then stir in the stock and milk, season and bring to the boil. Then cover and simmer for 15 minutes.

For the dumplings, place the oats, suet, onion and chopped parsley into a seasoning bowl and bind with the egg. Divide the mixture and roll into small balls. Bring a saucepan of (salted) water to the boil and drop the dumplings in. Cook for approx. 15 minutes, then remove from water and keep warm


Your soup should now be ready to remove from the heat. Add the cheese(grating will make this a quicker process) and stir until fully melted. Then return to the heat and when the soup is hot through, serve immediately with the dumplings placed in each bowl.

Answer 2

This recipe is from Texas and was a grand prize winner in a cooking contest. I make it often in the cooler months.

Creamy Cheese Soup

1/4 C. chopped onion
3 T. butter
1/4 C. all purpose flour
1/4 tsp each of salt, pepper, and garlic
2 C. whole milk
1 can ( 14 oz) chicken broth
1/2 C, shredded carrots
1/2 C. finely chopped celery
1 & 1/2 C. cheddar cheese
3/4 C. mozarella cheese
Fresh chives

1)Saute onion in butter. Add flour and seasonings. Stir until smooth.
2)Gradually add milk. Heat until thick and bubbly.
3)Bring chicken broth to a boil and add carrots and celery.Simmer for ten minutes.
4)Add the vegetable broth mixture to the milk mixture.
5)Stir and then add the cheeses. Simmer until heated through... do not boil.
6)Garnish with chives.

Answer 3

POTATO CHEESE SOUP

6 to 8 large baking potatoes
2 cups milk
4 cups chicken broth
2/3 cup flour
2/3 cup butter
8-12 strips bacon, cooked
1 cup sour cream
8 oz. cheddar cheese, shredded
salt and pepper to taste

Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup.
In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.

Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.

Soup will be thick. Add milk to reheat.

Each time this soup is reheated, it gets better!

Answer 4

This was a northern dish many years ago - never seen now:

Fry some diced bacon in a frying pan - crispy.
Remove bacon when done - then fry diced onion in the same pan - more caramelised the better.
Put in 8oz cheddar cheese, 1/2 pint milk , and return bacon to the pan - heat until cheese melted.
Serve with crusty bread to dip in - when the juice is gone you are left with a chunk of bacon studded chewy cheese to slap between two more slices of crusty bread - Yummy.
Finally - go get your Cholesterol checked

Answer 5

"Cheddar Cheese Soup"

Ingredients-
3 tablespoons butter
1/4 cup carrots, finely grated
1/4 cup onions, chopped
3 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon dry mustard
3 chicken bouillon cubes, crushed
2 cups milk
2 cups water
2 cups cheddar cheese, shredded (mild, medium, or old)


Preparation-
Melt butter in saucepan, and sauté onion and carrots until tender.
Blend in flour, paprika, dry mustard and bouillon cubes.
Gradually stir in milk and water.
Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil.
Remove from heat.
Gradually add cheese, continually stirring until melted.
Serve immediately sprinkled with chopped parsley.

Answer 6

Mom's Cheese Soup
* 2 medium-size carrots, grated
* 1 onion, finely chopped
* 1/2 cup [125 mL] finely chopped celery
* 1/4 cup [60 mL] flour
* 4 cups [1 L] chicken broth
* 3 tablespoons [45 mL] butter
* 2 cups [500 mL] just warm milk
* 1/2 pound [227 g] Old-Cheddar cheese, grated
* 2 tablespoons [30 mL] chopped parsley
* Salt and pepper

* Melt butter; add grated carrots, chopped onion and chopped celery.
* Brown over low heat; stir in flour.
* Pour in chicken broth, stirring until creamy.
* Simmer for just a little while; turn off heat.
* Pour in warm milk; stir in grated cheese.
* Remove from heat.
* Season to taste.
* Stir for a few minutes.
* Serve, sprinkled with chopped parsley.

Answer 7

Cheese soup is awesome. Velveeta melts the best. I've made it with extra sharp cheddar before and it works OK, but not like Velveeta to make sure it's smooth. I add some sausage and veggies to mine.

Answer 8

Hi I have never made cheese soup but I absolutely LOVE cheese soups, cheese and broccoli soups...they are so good.

Answer 9

Love cheese but have never tried cheese soup. There are lots of recipes on here http://www.google.co.uk/search?hl=en&q=cheese+soup+recipes&meta=

Answer 10

Eww, no. It is nasty, I had it at a Mexican Restaurant once. Imagine melted cheese mixed with milk and water...