Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Wisconsin Cheddar Cheese Soup
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- #39572
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
3 tablespoons butter
4 tablespoons flour
4 cups chicken broth
2 cups milk
1/2 onion, finely chopped
3/4 pound grated Cheddar cheese
1 cup lite cream
1 teaspoon salt
1/8 teaspoon cayenne pepper
directions
Melt butter in saucepan. Stir in flour; blend until smooth. Very slowly stir in chicken broth and continue until mix is smooth. Add milk and stir. Add onion, continue cooking on low heat for 5 minutes. Add cheese and cook until melted. Stir and remove from heat. Stir in light cream, salt and cayenne pepper.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 10, 2014
I loved this recipe. Delicious. I will definitely make it again!
September 17, 2014
Add in some chopped brocccoli or cooked chicken - delish!!
October 15, 2011
The recipe calls for way to much onion ..I wouldn't use any onion