Cheese Soup

Okay, I’m no gourmet, but I have this awesome recipe to share. Not because it’s really great (which it is) but because it’s virtually magic. You could make this dish every single day and change it a little so that it’s something different each day.

The Basic Recipe for Cheese Soup (awesome on its own)

1 stick of butter
1 cup of flour
1 quart of milk
2 cups of cheddar cheese (shredded)
1 quart of chicken stock
Season to taste with salt, pepper, garlic, etc.

Start by melting the butter and adding the flour to make a roux. Add the chicken stock to thin, and when you have a creamy base, add the cheddar cheese. When the cheese has melted, add milk to thin it to your desired consistency.

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Last night, I added some pepper jack cheese (and a little less cheddar) and some leftover Iowa peaches ‘n’ cream sweet corn that I had. That was divine!! And completely different from the original recipe.

I have added roasted potatoes, chicken pieces, ham, broccoli, peas, carrots, green beans, and just about any other leftover that I can come up with. If you add beer, it gives it a great taste, too. Substitute that for a portion of the chicken stock.

The only thing that I would caution you about is that it’s not the best in the crockpot, unless you can keep yours at an extremely low temperature. The cheese sometimes can get too hot and separate and it’s not as creamy. It tastes just fine if this happens, but it isn’t as lovely and creamy looking as usual.

Now I’m hungry.