Creamy Cheese Soup Recipe

It’s soup season!  In the summer months any kind of soup is off the menu as it’s just too warm.  I’m always glad to add soups back into my menu planning when the cooler months come around.

Soups are so simple, quick to make, and a good way to use up little bits of meat or vegetables that have been left over from other meals.

This recipe is a simple base that you can make many different soups with.  You can make the same recipe many times and your family will be none the wiser 🙂

Cheeseburger soup: use ground beef, a pinch of dill and mild or smoked cheddar

Cheesy Broccoli soup: leave out the potatoes, replace with broccoli, add your favorite cheese.  Maybe some sharp for a nice tangy flavor.

Classic Potato Soup: use cubed ham and smoked bacon cheese.

Cheesy Kale Soup: use sausage for the meat and add kale at the end.  For a nice robust flavor use some Garlic cheddar cheese.

Your only limited by your imagination, so get creative, use up those leftovers in the fridge and make a simple yummy meal for your family!

Ingredients:

1 lb meat

1/2 cup chopped onion

1 qt chicken broth

4 medium potatoes, cubed

2 cups milk

1/4th cup flour

1 tsp salt

8 oz shredded Shtayburne Farm Cheese.

Directions

1.Brown your meat, drain. Add onion and sauté for a few minutes.( If you are using ham skip this step and just add the ham to the broth.)

2. Add broth. Dice and add any vegetables that need to be softened like potatoes or carrots. Simmer for 10 minutes or until vegetables are soft. (If you are adding softer vegetables like kale or broccoli, add at this time. Just reduce simmering time.)

3. Combine flour and milk, whisking well so there are no lumps.

4.  Add to simmering broth mixture. Stir for a few minutes until thickened. Add salt and any other herbs or seasoning you desire. Remove from heat.

5. Grate your cheese and add to the pot stirring gentle until cheese has melted.

6. Serve and Enjoy!