This soup is so incredibly easy to make. It is full of flavor, texture and has lots of ooey gooey cheese. Although this soup does tell you to use specific cheeses for it, feel free to swap some, if not all, out for your favorite kind of cheese. It could be a favorite kind of cheddar, or maybe a different cheese altogether…whatever it is- try it!
Also, feel free to add as many toppings as this as you’d like. I like to top it with everything I would a baked potato. That would be bacon, chives, a little sour cream and of course, more cheese!
Check out what our friends over at A Dish of Daily Life had to say about this:
“This rich and creamy soup recipe is out-of-this world good and is ready in under 30 minutes! This is a MUST TRY!”
Oh yes, you cannot let this week go by without trying this one!
2 1/2 cups Kraft cheddar cheese, grated
32 oz Land O’ Lakes heavy cream
16 oz Land O’ Lakes light cream
1 large carrot, chopped
1 small onion, chopped
1 1/2 celery stalks, chopped
1/2 teaspoon cayenne
4 tablespoons Land O’ Lakes butter
1/2 cup Gold Medal flour
16 oz Swanson vegetable stock
salt and pepper to taste
Blend your chopped vegetables in a food processor.
Melt the butter in a pot and add your vegetables, stirring frequently.
Add your flour slowly as to form a roux, stirring as you add it.
Deglaze with your vegetable stock.
Add the heavy and light cream to the vegetable stock mixture and simmer on low heat for 5-10 minutes.
Remove from heat and add grated cheese. Stir to blend and melt the cheese.
Use a blender or stick blender to blend the soup until smooth.
While blending, add the cayenne and salt and pepper to taste.
Top with croutons.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Use Velveeta cheese if you do not have cheddar
Thanks again to A Dish of Daily for this amazing recipe.