More Great Recipes: Bisque/Cream | Dairy | Soup

Cheese Soup

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


2 Tbl unsalted butter
1 c. diced onion
1 c. diced carrot
1 c. diced celery
1/2 tsp salt
3 Tbl flour
1 quart chicken broth
1 tbl minced garlic
1 bay leaf
1 c. heavy cream
10 oz shredded Fontina cheese
1 tsp marsala wine
1 tsp worcesteshire
1 tsp hot sauce
1/2 tsp white pepper

Melt butter in heavy pot over medium heat. Add onion, celery, salt and carrot. Sweat 5-10 minutes until vegetables are soft. Sift flour over veggies. Cook, stirring for 2-3 min. Gradually add chicken stock. Bring to boil, stirring constantly. Reduce heat to low. Add garlic and bay leaf. Turn off heat. Add heavy cream and puree (if you do not have an immersion blender, puree parts of liquid one at a time in a counter top blender, covering blender with a kitchen towel instead of the lid to avoid combustion from heat). Gradually add cheese, 1 handful at a time and continue to stir as you add. Stir until cheese is well blended and melted before adding the next handful. Stir in wine, worcestshire, hot sauce and pepper.

Pairs Well With


A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze