This smooth and creamy cheese soup is wonderful for those chilly evenings. The recipe comes from Waid's Restaurant. It was a hometown chain of restaurants in Kansas City that lasted for decades.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Soup
Cuisine: American
Keyword: cheese, soup
Servings: 8
Calories: 247kcal
Ingredients
1quartconsommé
¼cupgreen pepper - minced
¼cuponion - minced
¼cupcelery - minced
½teaspoonwhite pepper
4tablespoonsmargarine(I prefer real butter)
6tablespoonsall-purpose flour
2tablespoonscornstarch
2cupsmilk
8ouncesshredded sharp process American cheese
2cupsbroccoli floretssteamed (optional)
Instructions
Combine consommé, green pepper, onion, celery and pepper in saucepan. Heat to a boil, reduce heat and simmer 20 minutes.
Meanwhile make a roux by melting margarine in a skillet over medium-high heat. Stir in flour and cornstarch; blend until smooth. Cook butter, flour and cornstarch mixture, stirring frequently, until mixture is golden.
Add roux to the saucepan and whisk until smooth; cook, stirring with whisk, until soup is thickened. Blend in milk and cheese. Simmer, stirring constantly, until cheese is fully melted and smooth. Optional: Add steamed broccoli.
Notes
Optional: Add steamed broccoli florets to make a broccoli and cheese soup.