Cheese Soup
A creamy American cheese soup with carrots and celery — from the 2009 Elkin Soup Off.
Contributed by Greg Mathis
Soup, Main CourseYield 1 ½ servingsScaled Quarter — ¼×
Soup, Main CourseYield 2 servingsScaled Third — ⅓×
Soup, Main CourseYield 3 servingsScaled Half — ½×
Soup, Main CourseYield 6 servingsScaled Original — 1×
Soup, Main CourseYield 12 servingsScaled Double — 2×
Soup, Main CourseYield 18 servingsScaled Triple — 3×
Soup, Main CourseYield 24 servingsScaled Quadruple — 4×
Ingredients
Tap one to check it off
Instructions
- Bring the milk and chicken broth to room temperature.
- Melt the butter and sauté the green onion, carrots, and celery.
- Stir in the flour and corn starch until bubbly.
- Add the milk and broth and stir until a smooth sauce forms.
- Gradually add the baking soda.
- Add the cheese and stir until melted.
- Season to taste with salt, white pepper, cayenne, and paprika. Add the parsley.
Ingredients
Tap one to check it off
Instructions
- Bring the milk and chicken broth to room temperature.
- Melt the butter and sauté the green onion, carrots, and celery.
- Stir in the flour and corn starch until bubbly.
- Add the milk and broth and stir until a smooth sauce forms.
- Gradually add the baking soda.
- Add the cheese and stir until melted.
- Season to taste with salt, white pepper, cayenne, and paprika. Add the parsley.
Ingredients
Tap one to check it off
Instructions
- Bring the milk and chicken broth to room temperature.
- Melt the butter and sauté the green onion, carrots, and celery.
- Stir in the flour and corn starch until bubbly.
- Add the milk and broth and stir until a smooth sauce forms.
- Gradually add the baking soda.
- Add the cheese and stir until melted.
- Season to taste with salt, white pepper, cayenne, and paprika. Add the parsley.
Ingredients
Tap one to check it off
Instructions
- Bring the milk and chicken broth to room temperature.
- Melt the butter and sauté the green onion, carrots, and celery.
- Stir in the flour and corn starch until bubbly.
- Add the milk and broth and stir until a smooth sauce forms.
- Gradually add the baking soda.
- Add the cheese and stir until melted.
- Season to taste with salt, white pepper, cayenne, and paprika. Add the parsley.
Ingredients
Tap one to check it off
Instructions
- Bring the milk and chicken broth to room temperature.
- Melt the butter and sauté the green onion, carrots, and celery.
- Stir in the flour and corn starch until bubbly.
- Add the milk and broth and stir until a smooth sauce forms.
- Gradually add the baking soda.
- Add the cheese and stir until melted.
- Season to taste with salt, white pepper, cayenne, and paprika. Add the parsley.
Ingredients
Tap one to check it off
Instructions
- Bring the milk and chicken broth to room temperature.
- Melt the butter and sauté the green onion, carrots, and celery.
- Stir in the flour and corn starch until bubbly.
- Add the milk and broth and stir until a smooth sauce forms.
- Gradually add the baking soda.
- Add the cheese and stir until melted.
- Season to taste with salt, white pepper, cayenne, and paprika. Add the parsley.
Ingredients
Tap one to check it off
Instructions
- Bring the milk and chicken broth to room temperature.
- Melt the butter and sauté the green onion, carrots, and celery.
- Stir in the flour and corn starch until bubbly.
- Add the milk and broth and stir until a smooth sauce forms.
- Gradually add the baking soda.
- Add the cheese and stir until melted.
- Season to taste with salt, white pepper, cayenne, and paprika. Add the parsley.
Notes
From the 2009 Elkin Soup Off.