Crocked Cheese Soup Food

SLOW-COOKED SAVORY CHEESE SOUP

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.

CHEESESTEAK SOUP

Steps:

• Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
• Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.

CHEDDAR CHEESE SOUP

Steps:

• Saute onions in the oil for 5 minutes or until onions begin to soften.
• Stir in the potatoes, carrots, squash, black pepper, and turmeric.
• Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
• Stir in the buttermilk (or milk) and the cheese.
• Puree the soup in a blender or food processor.
• Gently reheat.
• Add salt to taste and serve.

CHEESE SOUP

Steps:

• Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
• Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
• Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CHEDDAR CHEESE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. , Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired.

CHEESE VEGETABLE SOUP I

Steps:

• Brown the ground beef and drain.
• Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
• Add cheese sauce and gently stir until well blended.

CHEESE SOUP I

Steps:

• In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
• Add the Velveeta® milk and butter or margarine. Heat until hot and serve.

CHEDDAR CHEESE SOUP

Steps:

• Melt butter in large saucepan over medium-high heat; add onions, celery and garlic and saute until vegetables are tender, about 5 minutes; mix in flour, paprika and cayenne, and stir 3 minutes; gradually stir in broth; bring to boil; reduce heat to medium-low, cover and simmer 15 minutes.
• strain; return to same saucepan; add half and half and bring to simmer over medium heat; add cheese, ½ cup at a time, stirring until cheese melts before next addition; mix in Worcestershire Sauce, Tabasco and parsley; adjust seasonings to taste; season to taste with salt and pepper.

CHUNKY CHEESE SOUP

Steps:

• In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender.
• Mix the ham into the vegetable mixture.
• In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the Cheddar cheese until melted.
• Mix the melted cheese mixture with the vegetable mixture and serve.

CHUNKY CHEESE SOUP

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender. Add ham. , In another saucepan, melt the butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted; add to the soup.

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.

CHEESE SOUP III

Steps:

• In a medium saucepan over high heat, combine the broth, potatoes, onions, carrots and celery. Bring to a boil and reduce heat to low. Cover and simmer about 15 minutes, or until potatoes are tender. Mash lightly with a potato masher.
• Add American cheese, milk and hot sauce and continue cooking over low heat until cheese melts, stirring occasionally. Add salt and pepper to taste. Garnish with fresh parsley and hot pepper sauce, if desired.

CANADIAN CHEESE SOUP

Steps:

• Combine water and vegetables in a medium pan; cover.
• Cook until tender, about 12- 17 minutes, stir about half way through the cooking time.
• Stir in chicken broth, half& half and cheese; stir until cheese melts and soup is heated thoroughly.

QUICK SAVORY CHEESE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.

CHEDDAR CHEESE SOUP RECIPE

Steps:

• Cook and stir onion in margarine in large saucepan on medium-high heat until tender.
• Add flour, mustard, pepper and nutmeg; stir until well blended. Gradually stir in broth. Add milk; mix well. Bring to boil; cook until thickened, stirring constantly. Remove from heat.
• Stir in cheese until completely melted. Serve hot with crackers.

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.

SAVORY CHEESE SOUP (SLOW COOKER)

Steps:

• In slow cooker, combine the first eight ingredients.
• Cover and cook on low for 7-8 hours.
• Combine flour and water until smooth; stir into soup.
• Cover and cook on high 30 minutes longer or until soup is thickened.
• Stir in cream cheese and cheddar cheese until blended.
• Stir in beer if desired.
• Cover and cook on low until heated through.
• Serve with desired toppings such as croutons, popcorn, cooked crumbled bacon, sliced green onions.