Condensed Cheddar Cheese Soup
Homemade Condensed Cheddar Cheese Soup can be easily made with household ingredients. Forget the canned salty stuff, you'll be making this over buying a can for your next favorite casserole dish! It's the perfect substitute for the Campbell's can.
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp flour
- 1 cup whole milk
- ¼ tsp salt optional
- ⅛ tsp garlic powder
- ¼ tsp ground dry yellow mustard
- ½ cup shredded yellow cheddar cheese
Instructions
- In a small saucepot, melt the butter over low heat.
- Whisk in the flour and cook for a minute, whisking 2-3 times to ensure it doesn't burn. Take it off the heat if it starts to burn.
- Add in the milk, salt, garlic powder, and dry mustard. Whisk until smooth and thickened, about 5 minutes.
- Add in the cheddar cheese and whisk until the cheese is fully melted into the soup, about 4 minutes. Turn off the heat and use immediately, store in the fridge for the next day, or freeze it.
Notes
- Storage: I recommend you make this a day ahead of planned usage and store it in an airtight container or a mason jar. However, you can freeze this soup in a freezer-safe container and be sure to thaw it before using it. Once thawed, you’ll use it just like the can, either by mixing it with milk or adding it in its condensed version to any recipe.
- Can I use another type of cheese? Of course! Use American cheese or Velveeta cheese.
- What can this soup be used for? The most popular way is in a casserole. I used this in my Tater Tot Hotdish. You can also use it for slow cooker cheesy potatoes, a baked mac and cheese dish, or make it into a creamy cheddar cheese soup by adding some more milk to it and some broccoli for a broccoli cheddar soup!