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.


  • 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



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