White Cheddar Soup (Condensed). Cheddar Cheese Soup is the fourth soup post in a new series I'm referring to as the Kitchen Pantry series here on the blog. Campbell's® Condensed Cheddar Cheese Soup makes winning over the family easy. Our crowd-pleasing, velvety soup bursts with rich cheesy flavor.
Which kind of vegetables would you like in the recipe?.
Cheese Dip With Cheddar Cheese Soup Recipes.
I happened to need a can of cheddar soup for my White Cheddar Scalloped Potato recipe but didn't have any.
You can cook White Cheddar Soup (Condensed) using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of White Cheddar Soup (Condensed)
- Prepare 3 tbs of butter.
- It's 3 tbs of flour.
- It's 1 cup of milk.
- It's 1/4 tsp of ground mustard.
- It's 1/4 tsp of kosher salt.
- Prepare 1/2-3/4 cup of Vermont white cheddar, shredded.
So, I looked it up and it's so easy that I may never buy the canned version again. And in my version I used Vermont White Cheddar instead of. Drain and rinse with cold water. In the same pot melt the butter.
White Cheddar Soup (Condensed) instructions
- In a medium saucepan over low heat, melt the butter..
- Add the flour and whisk thoroughly until smooth cooking for about a minute. (Make sure not to cook too long).
- Add milk, salt and ground mustard and whisk until smooth. Continue to heat on low for about 5 minutes until hot enough to melt the cheddar..
- Add cheddar and whisk constantly until all cheese is melted and the roux is smooth. Cook for another 3-4 minutes stirring a couple times..
- Remove from heat and use immediately or it will thicken really quick..
Add the flour, stir and create a roux. In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. So, naturally, I used Wisconsin white cheddar cheese and Wisconsin Riverwest Stein, a local beer from Lakefront Brewery, in this recipe.
