One of our favorite restaurants is a local bar and grill. It’s the place the kids always request to go whenever we eat out. Before we moved in June, it was pretty common for us to eat there every other month or so, which is about as frequently as we went out to eat. Now that we are 30 minutes away instead of 5, we have only been back to that restaurant once. It’s just not as convenient anymore.
So while the kids miss their grilled cheese sandwiches (seriously the best grilled cheese ever!), I miss the cheese soup. I would order a cup of that soup every time we’d go there no matter what else I was eating, even if it was 110 degrees outside. It’s just that good!
I finally decided it was time to try my hand at recreating that soup. My Cheese Soup turned out really good – silky and creamy and rich. It might not be as good as the restaurant version, but it’s definitely a close second that allows me to get my fix. Plus it comes together incredibly quickly, making it a great lunch option, even on a weekday.
- 1/2 c. butter
- 1 onion, finely diced
- 1/3 c. flour
- 1 1/2 t. salt
- 1 t. paprika
- 1 t. pepper
- 1/4 t. cayenne pepper
- 3 c. milk or heavy cream
- 2 c. chicken stock
- 2 c. shredded colby-monterey jack blend cheese
- 2 c. shredded cheddar cheese, divided
- Additional salt and pepper, to taste
1. Melt butter in a large saucepan. Add onion and cook until translucent, about 5 minutes. Stir in flour and seasonings and cook for one minute.
2. Slowly pour in the milk or cream and chicken stock. Bring to a slow boil and simmer until thickened enough to cover the back of a spoon, stirring frequently. Add the cheese, reserving a little for the garnish if desired. Stir constantly until melted.
3. Remove from heat and season to taste with more salt and pepper, if needed. Serve and enjoy!
I think making this with milk is perfect for an every day soup. Using the cream instead makes it something extra special! Also, try topping individual bowls with a handful of popcorn for a fun treat.