2 1/2 c. grated cheddar cheese (about 10 oz.)- can use medium or sharp
1/2 tsp. Worcestershire sauce
dash of Tabasco or other hot pepper sauce
1/4 c. chopped fresh parsley
Instructions
Melt butter in a large, heavy saucepan over medium-high heat. Add onions, celery, and garlic. Saute until vegetables are tender for about 5 min. Mix in flour, paprika, and cayenne pepper. Stir 3 min. Gradually stir in broth. Bring to a boil.
Reduce heat to medium-low. Cover and simmer for 15 min. Puree.
Add half-and-half to soup. Bring to a simmer over medium heat. Add cheese 1/2 a c. at a time, stirring until cheese melts after each addition.
Mix in Worcestershire sauce, Tabasco, and parsley. Season to taste with salt and pepper. Serve.
Serving
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Originally Submitted
8/24/2013
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