Creamy Cheese Soup recipes

- 2 1/2 cups milk
- 3 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups coarsely shredded carrots
- 1 (8 ounce) package cream cheese
- 1 teaspoon dry ground mustard
- 4 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 1/2 cup sliced scallions

- salt
- 4 1/2 cups vegetable broth (or chicken broth)
- 1 lb broccoli florets
- 1 (14 1/2 ounce) can diced tomatoes
- 1/8 teaspoon curry powder
- 1 large white onion
- 1 1/2 cups low-fat milk (or half and half)
- 1-1 1/2 cup shredded cheddar cheese (or shredded American cheese)
- 1/4 teaspoon pepper

- 1 cup water
- 1/2 cup uncooked instant rice
- 2 cups shredded cheddar cheese
- 2 1/2 teaspoons Italian salad dressing
- 3/4 cup chopped cooked ham
- 2 1/2 cups chicken broth
- 1 (16 ounce) bag frozen broccoli
- salt and pepper
- 1 cup milk
- 1/2 cup chopped sweet onions

- 1 1/2 cups shredded monterey jack cheese
- 5 tablespoons butter
- 1 1/2 cups chopped onions
- 2 cups diced potatoes
- 3 garlic cloves
- 1 teaspoon chopped fresh cilantro
- 1/2 teaspoon dried oregano
- 1/2 cup heavy whipping cream
- 1 teaspoon hot pepper sauce
- 1 (7 ounce) can diced green chilies
- 4 cups chicken broth

- 1 large shallot
- 1 large potato
- 1/8-1/4 teaspoon red pepper flakes
- 1/4 teaspoon white pepper
- 6 ounces crumbled blue cheese
- 5 1/2 cups vegetable broth or chicken broth
- 1/8 teaspoon salt (or more)
- 1/2 cup shredded mild cheddar cheese (or American) (optional)
- 1/4 cup flour
- 4 tablespoons butter
- 1/8 teaspoon paprika
- 1 bunch broccoli
- 1/2 cup milk or half-and-half
- 1 head cauliflower

- 3 cups vegetable broth or chicken broth
- 1 teaspoon parsley
- 1 cup milk
- 3 tablespoons butter
- 2 cups half-and-half
- 1 cup shredded sharp cheddar cheese
- 1 cup chopped onions
- 1/2 teaspoon pepper
- 1/4-3/4 teaspoon salt (to taste)
- 1/4 teaspoon paprika
- 2 lbs frozen Brussels sprouts, partially thawed (can use fresh, just halve them to cook quicker)
- 2 garlic cloves

- 1/4 teaspoon white pepper
- 1/4 cup flour
- 1 head celery, chopped (include the leaves!)
- 4 tablespoons butter
- 3/4 cup heavy cream (or half and half or light cream)
- 1 large russet potato
- 1/8 teaspoon cayenne pepper (to taste)
- 2 cups chicken stock (or veggie stock)
- 4 ounces crumbled blue cheese
- 1/2 cup white wine (or can use apple juice or white grape juice)
- salt
- 2 garlic cloves
- 1 small onion