Cheddar Cheese Soup

Another recipe from the Wall Drug Cookbook. This a great, one pot meal.

Cheddar Cheese Soup
~Suzette Hustead Kirby
Serves 6

1/2 cup butter
1 large onion, minced
1/2 cup flour
3 cups chicken broth or stock
3 cups milk
2 Tbsp. chopped sage leaves
2 cups (8 oz.) grated sharp cheddar cheese
Salt and Pepper to taste

In a 5 quart dutch oven, saute the onion in butter for 5 minutes. Stir in the flour until smooth. Gradually stir in chicken broth and milk. Stire over medium heat until soup simmers and thickens slightly. Add sage. Add the cheese and stir until melted. Season to taste with salt and pepper.

Serve topped with crushed saltine crackers.

Great with a salad or a sammie.

Cooks Note:
I think this could be made with just a couple tablespoons of butter or EVOO instead of an entire stick!
It could also be lightened up using 1% or skim milk and low fat cheese.

Family Verdict:
Hubby is on the road so this was just for me and Ian.
We both liked it.
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