Homemade Condensed Cream of Cheddar Cheese Soup
This makes about 11 ounces, the same amount as one can of condensed cheddar cheese soup, so it drops straight into any recipe that calls for a can. Stir it into casseroles, pasta bakes, or slow cooker meals. It keeps about a week in the refrigerator.
Servings: 1
Calories: 547kcal
Ingredients
- 3 Tablespoons butter
- 1 cup chicken stock or chicken broth
- 1 cup milk 2%
- 6 Tablespoons all-purpose flour
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 ounces shredded cheddar cheese
Instructions
- Add all of the dry ingredients (except the cheese) to a medium bowl and mix.
- Next, pour in the chicken broth and milk and mix.
- Melt the butter in a medium-sized saucepan on medium heat.
- Add the soup ingredients to the saucepan.
- Next, add the shredded cheddar cheese and mix. Continue stirring occasionally as the cheese melts and the soup thickens. Once it thickens, the soup is done.
Video
Notes
The recipe makes about 11 ounces, equivalent to a can of soup.
If you want the soup a little thinner, add 1/4 cup of milk and mix. Add more, if needed. Nutrition is approximate.
If you want the soup a little thinner, add 1/4 cup of milk and mix. Add more, if needed. Nutrition is approximate.
Nutrition
Serving: 1 | Calories: 547kcal | Carbohydrates: 25g | Protein: 21g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 2733mg | Potassium: 289mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1296IU | Vitamin C: 0.1mg | Calcium: 569mg | Iron: 1mg