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+ servings

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 Time20 mins
Cook Time20 mins
Total Time40 mins
Course: dinner, Soup
Cuisine: American
Keyword: 3 Cheese Soup
Servings: 4
Calories: 472kcal


  • ¼ cup onion chopped fine
  • 3 tablespoons butter
  • ¼ cup flour
  • ¼ teaspoon salt
  • teaspoon pepper
  • 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


  • 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!


Nutritional facts does NOT include bread bowls. 


Calories: 472kcal | Carbohydrates: 16g | Protein: 23g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1060mg | Potassium: 419mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3836IU | Vitamin C: 9mg | Calcium: 678mg | Iron: 1mg