Recipe Image

Cheddar Soup

  • 40 m
  • 1 h 5 m
Diabetic Living Magazine
“Cheddar melts into a creamy soup that's perfect as a starter or served with a salad for a light dinner or lunch.”


    • 1 tablespoon olive oil
    • 1 stalk celery, sliced
    • 1 large onion, coarsely chopped
    • 4 cloves garlic, sliced
    • 3 (14 ounce) cans reduced-sodium chicken broth
    • 2 (12 fluid ounce) cans evaporated nonfat milk
    • ½ cup instant flour or all-purpose flour
    • 2 cups reduced-fat shredded Cheddar cheese (8 ounces), plus ½ cup for garnish
    • ¼ teaspoon ground white pepper (optional)


  • 1 Heat oil in a Dutch oven. Add celery, onion and garlic; saute until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes.
  • 2 Strain vegetables, reserving broth in pan. Discard vegetables. Stir together evaporated milk and flour in a medium bowl; stir into broth. Cook and stir until thickened and bubbly.
  • 3 Add 2 cups cheese; cook and stir over low heat until cheese is melted. If desired, stir in white pepper. If desired, sprinkle the ½ cup shredded cheese among individual servings.
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