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I love cheese soups, but am not very fond of velveeta cheese. Unfortunatly most of the recipes I found for cheese soup call for some sort of processed cheese. Then I found this soup, and it has become one of my favorites


  • 1/4 cup shopped onion
  • 3 TBS butter
  • 1/4 cup flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp garlic powder
  • 2 cups milk
  • 1 can (14 1/2 oz) chicken broth
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped celery
  • 1 1/2 cups (6 oz) shredded Cheddar cheese
  • 3/4 cup shredded mozarella cheese


  • 0In a large saucepan, saute onion in butter until tender. Add flour, salt, pepper and garlic powder; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. Meanwhile, bring chicken broth to a boil in a small saucepan. Add carrots and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add chesses. Cook and stir until melted (do not boil) Garnish with chives if desired.
  • Yield: 4 servings

Categories: Misc. Soup/Stew  Soup  Soup 
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