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Chunky Cheese Soup (4/7/2006)

Chunky Cheese Soup (from

"A Cheddar cheese soup filled with chunks of vegetables."

2 cups water
2 cups peeled and diced
1/2 cup diced carrots
1/2 cup chopped celery
1/4 cup chopped onions
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups shredded Cheddar

1. In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender.
2. In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the Cheddar cheese until melted.
3. Mix the melted cheese mixture with the vegetable mixture and serve.

You can also add 1 cup of cooked, cubed ham to the soup. And, I put it all together on the stove, I simmered the vegetables for about 15 minutes, then transferred it to a slow cooker for about 2-3 hours on low.

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