Cheddar Cheese Soup

photo by:kraft

Let a bowl of this creamy cheese soup, flavored with a bit of onion, nutmeg and Dijon mustard, warm you up on a brisk day.

time

prep:

10 min

total:

25 min

servings

total:

8 servings, about 1 cup soup each

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What You Need

medium onion, chopped (about 1 cup)

1/4

cup (1/2 stick) margarine or butter

1/4

cup flour

Tbsp. GREY POUPON Dijon Mustard

1/4

tsp. ground white pepper

Dash ground nutmeg

cans (14-1/2 oz. each) chicken broth

cups milk

cups KRAFT Shredded Cheddar Cheese

PREMIUM Saltine Crackers

Make It

COOK and stir onion in margarine in large saucepan on medium-high heat until tender.

ADD flour, mustard, pepper and nutmeg; stir until well blended. Gradually stir in broth. Add milk; mix well. Bring to boil; cook until thickened, stirring constantly. Remove from heat.

STIR in cheese until completely melted. Serve hot with crackers.

Kraft Kitchens Tips

Size-Wise

Savor every spoonful of this indulgent soup. One serving goes a long way on flavor.

Creative Leftovers

Reheat leftover soup and pour over cooked broccoli, cauliflower or baked potatoes for a delicious topping.

Special Extra

Reserve 1/2 cup of the Cheddar cheese and use as a garnish for the soup.

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lard1966

posted:1/27/2011

Loved it. You can add whatever you want to it to jazz it up. Garlic salt, cajun spice.

rinno33

posted:12/17/2009

DELICIOUS But SOOO fattening..

LeosBoots

posted:2/26/2009

Made this for my boyfriend with a stomach ache as a variation of "Cheese and crackers" and omitted the pepper. It's a HUGE recipe, so I made baked potatoes the next day and put it on that, and I STILL have leftovers. Will probably make a half portion next time. Either way it was great and kept well. As a response to Jill, is it possible you used skim milk or added the chicken broth and milk too fast?

JillPast

posted:1/30/2009

This was terrible. The cheese seperated, and there was no taste to it. Very disappointed.

kollars2000

posted:12/22/2008

This was good on the first day, I didn't have problems with the cheese not melting but the next day it did separate. It tasted OK but definitely not as good as the first day.

a cook

posted:7/21/2008

This did not turn out as well as I hoped for, it tasted good, but the cheese did not melt very well, and it was way runny. I am afraid of what it will look like once i reheat it. I also added broccoli to it.

sugarhigh1605

posted:1/8/2007

This was definitely not our favorite, but it filled us up for the night. Used items we had on hand, I added broccoli and extra cheese. I agree with previous comments about the milk and cheese seperating instead of blending, not sure what the trouble was.

a cook

posted:4/10/2006

It was not what I was looking for. It was more like a fondue than a soup.

Starainbow

posted:2/8/2006

Yummy! I didn't add the mustard because my husband hates it...the soup was still delicious!

a cook

posted:2/3/2006

With a few changes, this soup is excellent. I used cream instead of milk and added thinly sliced potatoes and bacon. Let the soup boil long enough for the potatoes to cook. After stirring in the cheese, add a little more broth or stock to thin it out. So good!!!