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3 Cheese Soup
Creamy
Three cheese soup recipe
made with Cheddar, Monterey Jack and Swiss cheeses for a smooth & flavorful comforting soup! Served in bread bowls & topped with bacon & more cheese for a warm & hearty Fall dinner.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
dinner, Soup
Cuisine:
American
Keyword:
3 Cheese Soup
Servings:
4
Calories:
472
kcal
Author:
Jessica & Nellie
Ingredients
¼
cup
onion
chopped fine
3
tablespoons
butter
¼
cup
flour
¼
teaspoon
salt
⅛
teaspoon
pepper
⅛
teaspoon
garlic powder
2
cups
milk
14.5
oz
chicken broth
½
cup
carrots
diced
½
cup
celery
chopped
1 ½
cup
cheddar cheese
shredded
¾
cup
monterey jack cheese
shredded
¼
cup
swiss cheese
chopped/ shredded
Bacon and scallions for garnish
4
bread buns to make bowls
Instructions
In a large saucepan saute the onion in butter until tender.
Add in the flour, salt, pepper and garlic powder, whisk until smooth.
Gradually add in the milk whisking over medium heat until thickened and bubbling.
Meanwhile in a small saucepan bring to a boil the chicken broth, carrots and celery for 10 minutes or until vegetables are tender.
Add the broth mixture to the milk mixture and whisk to combine. Remove pan from heat.
Using an immersion blender puree the soup until smooth.
Place the pan back on medium heat and stir in all the cheese until they are melted.
Hollow out your bread bowls and add the soup to each one. Top with more cheese, scallions and bacon for garnish. Serve & enjoy!
Notes
Nutritional facts does NOT include bread bowls.
Nutrition
Calories:
472
kcal
|
Carbohydrates:
16
g
|
Protein:
23
g
|
Fat:
35
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
104
mg
|
Sodium:
1060
mg
|
Potassium:
419
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
3836
IU
|
Vitamin C:
9
mg
|
Calcium:
678
mg
|
Iron:
1
mg