Cheddar Cheese Soup

Low Carb Soup Recipe

Real Restaurant Soup Recipe

This taste-tested and approved Cheddar Cheese Soup Recipe with vegetables is rich, creamy, satisfying and will warm you up on a cool winter day. Serve this soup with a crisp green salad and crusty rolls or garlic bread for a delicious dinner.

If you're a carb counter, you'll love this soup. Just skip the bread.

When I have a new recipe I want to make, I ask the restaurant guests to participate in a taste-testing. They are always eager to help out and enjoy being involved in the effort to please them.

I appreciate their comments and often adjust a recipe based on their feedback. This low carb soup recipe as presented received rave reviews from the guests.

You can also vary this soup recipe by using Swiss cheese but my favorite is using a quality cheddar cheese.

Cheddar Cheese Soup Recipe

Delicious Low Carb Soup Recipe

Real Restaurant Soup Recipe

Preparation time: 25 minutes. Serves 6

Carbs: About 15 grams of carbohydrates per serving, assuming 6 servings. Substitute cauliflower for the potatoes and the carbs are reduced to 12 grams.


  • 1/4 cup butter
  • 6 tablespoons flour
  • 1/4 teaspoon white pepper
  • 1/2 cup white wine (optional but adds good flavor)
  • 5 cups chicken stock or 5 cups water and 5 teaspoons chicken bouillion
  • 1/4 medium onion, chopped
  • 1/2 cup of celery, chopped
  • 1 very small carrot, thinly sliced (or diced)
  • 1/4 medium green pepper, seeded and diced small
  • 2 teaspoons garlic, minced
  • 1 1/2 cups potatoes, diced (or use sliced cauliflower and/or broccoli)
  • 2 cups heavy cream heated over low heat (do not boil)
  • 1/2 teaspoon dry mustard (optional but very good)
  • 2 - 2 1/2 cups shredded cheddar cheese of good quality for the best flavor
  • Cayenne pepper or Tabasco to taste or use a few chopped crush red chilies
  • 6 slices of bacon, fried crisp and crumbled



  • Melt the butter in a small saucepan and add the flour and white pepper and cook until smooth (this is a "roux")
  • Cook roux another 1-2 minutes but do not allow it to brown
  • Remove from heat and set aside
  • In another small sauce pan, reduce the wine over medium heat until 1/4 cup remains and then add dry mustard, stir and set aside
  • Place vegetables in a 3-4 quart soup pot, add chicken stock and cook until the vegetables are crisp tender (about 5-6 minutes)
  • Add half of the butter/flour mixture (roux) to the cooked vegetables, stirring with a wire whisk until thickened (use remaining roux only if needed for desired thickness)
  • Slowly add heated cream while stirring, until soup is correct consistency
  • Remove from the heat and add the cheese a little at a time while stirring and the cheese is melted
  • Add the reduced wine and stir to combine
  • Correct seasoning (taste before adding salt as cheese is already salty)
  • Add half the crumbled bacon to the soup and stir again
  • Ladle the soup into bowls and garnish each bowl of soup with more bacon crumbs

Enjoy your Cheddar Cheese Soup with vegetables and the company of those you share it with!


“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.”

Laurie Colwin