On Line Cookbook

Cheddar Cheese Soup

Recipe Information
A savoury cheese soup with flair.

S. Chokel

Serves/Makes:2 quarts

  • 5 or more slices of bacon
  • 1/2 cup (125 ml) carrots, grated
  • 1/2 cup (125 ml) celery, finely chopped
  • 1/2 cup (125 ml) onions, finely chopped
  • 1/2 cup (125 ml) green peppers, finely chopped
  • 1/4 cup (60 ml) of flour
  • 4 cups (950 ml) of chicken stock
  • 3 cups (700 ml) sharp cheddar cheese, shredded
  • 2 cups (475 ml) milk
  • 2 tbsp (30 ml) dry sherry
  • 5 oz (140 grm). pimento-stuffed olives, chopped
  • salt and fresh ground pepper to taste
  • parsley, chopped
  • sour cream, garnish
  • In a dutch oven kind of pan, cook the bacon until crisp.
  • Drain the bacon and reserve.
  • Saute the carrots, celery, onion and green pepper in bacon drippings until tender (Do not brown them).
  • Blend in the flour and slowly add the stock.
  • Cook over low heat until mixture thickens and starts to simmery boil; cook about five minutes.
  • Add cheese and stir until melted.
  • Stir in warm milk, sherry and olives.
  • Simmer for 10 minutes.
  • Season as you want with salt and pepper.
  • Crumble bacon on top of each serving.
A dollop of sour cream spiked with a red chile hot sauce or prepared horseradish topped off with the crumbled bacon adds a special delight to this soup. Leaving it with a simple dollop of sour cream with the crumbled bacon is good too.

Note 1: You can omit the olives and it is fine. I think the original recipe left it optional.

Note 2: Use the finest quality cheddar cheese for this.

This cheese soup is especially nice served with a loaf of sourdough bread and some tart green apples.