Creamy and deliciously satisfying, this cheddar cheese soup is ready tin under an hour.
Author: Martha | Simple Nourished Living
2leeks, whites and pale green only
6cupsvegetable or meat stock (I used vegetable)
1garlic clove, minced
Salt and pepper to taste
5ouncesgrated Kerrygold Irish Cheddar cheese (or any mild cheddar)
Clean, peel, and chop the vegetables.
Melt the butter in a soup pot and saute the vegetables over medium heat for about 3 minutes, stirring frequently.
Add the stock, garlic, herbs, and seasonings. Bring the soup to a boil, then cover the pot, lower the heat and let simmer gently until the vegetables are fork tender, about 30 minutes.
Let cool slightly and then puree the soup in a blender, being careful to hold down the lid. Return the soup to the pot.
Add the milk and cheese and heat on low, being sure that it does not come to a boil.
Nutritional Estimates Per Serving (1-1/4 cups): 273 calories, 14.1 g fat, 22.6 g carbs, 3.4 g fiber, 14.2 g protein and *7 Weight Watchers PointsPlus, *9 WW Freestyle SmartPointsWith reduced-fat cheese and non-fat milk: 234 calories, 10.2 g fat, 22.4 g carbs, 3.4 g fiber, 14.6 g protein and *6 PointsPlus, *7 WW Freestyle SmartPoints
St. Patrick Irish Cheddar Soup Recipe
Amount Per Serving (1 -1/4 cups)
Calories 234Calories from Fat 92
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: cheddar cheese soup
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