Cream Of Cheddar Cheese Soup

Super easy and soooo good! This recipe never makes it into my pint jars or my freezer. I usually would wait to post a recipe until I have all the pics. However, after 3 years of trying to get a finished pic of this recipe, I have given up. It is like my family has a radar for this soup. This recipe can be used as a stand-alone soup or in casseroles. Add broccoli and you have Cream of cheddar and broccoli soup.

Cream Of Cheddar Soup

  • Difficulty: Easy
  • Print


  • About 6 cups of beef stock
  • 1 quart of cream
  • Cheddar cheese (I used about .75 lbs of white cheddar)
  • Onion or shallot (diced)
  • 4 cloves of garlic (minced)
  • 1/2 cup of flour
  • Salt and pepper


  1. Add the garlic, onion, stock to a soup pot
  2. Simmer on med heat.
  3. Shred the cheese and set aside.
  4. In a separate bowl whisk the cream and flour until smooth.
  5. Add the mixture to the simmering broth. Whisking constantly to avoid burning the cream.
  6. Salt and pepper to taste
  7. Once it to the desired consistency you want, turn the pot off and add the cheddar cheese to the pot.
  8. Stir until completely melted.

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Sorry, this is as close to the finished product as you will get on my blog today. Don’t worry, I will update with a finished pic soon….

I hope!


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