Cheddar Cheese Soup The Cheese Knees

Cheddar Cheese Soup The Cheese Knees Instructions. heat a dutch oven over low medium heat. add 1 tablespoon of butter and the minced yellow onion. cook for 4 to 5 minutes, until the onions are soft and golden. to make the roux, add the remaining 2 tablespoons of butter and flour to the cooked onions. whisk often for 1 to 2 minutes. Whisk in the broth, milk, and can of beer. be sure to scrape the bottom and sides of the dutch oven. bring to a boil and reduce heat to low. simmer for 20 minutes. using an immersion blender, pulse the soup a few times to break up the vegetables. about 20 seconds. add the cheddar cheese and cook for another 5 minutes.

Creamy Cheddar Cheese Soup Recipe Add the butter and allow it to melt– then sprinkle over the flour and stir until it begins to form a thick paste. slowly add the chicken broth, stirring constantly. if there are any large lumps of flour, whisk the soup vigorously until they have dissolved. next, add the beer and heavy cream. stir to combine. Recipe directions. melt butter in a large kettle. add carrots, celery, onion, green pepper, mushrooms, and ham. cook until crisp and tender. stir in flour and cornstarch. cook for 3 minutes. add broth. stir until slightly thickened. add milk, paprika, cayenne, and mustard. Melt butter in large saucepan over medium heat. stir in flour until smooth; cook 1 minute, stirring constantly. stir in milk, beer, worcestershire sauce, mustard, salt and pepper. heat to a boil, stirring frequently. reduce heat; simmer 10 minutes, stirring frequently. stir in cheese until melted. ladle soup into bowls. Bring to a low simmer and let cook on low, covered, for about 20 minutes. use an immersion blender or transfer to a blender and blend until smooth. on low heat, gradually add velveeta until melted.