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. |
Ingredients:
- 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
Instructions:
- 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!
Donna
“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