Best 2 Beef And Cheddar Soup Recipes

Indulge in a hearty and comforting classic with our diverse selection of beef and cheddar soup recipes. From the stovetop to the slow cooker, these recipes offer a range of cooking methods to suit your preference and time constraints. Each recipe is crafted with a blend of savory beef broth, tender pieces of beef, and a generous helping of melted cheddar cheese, resulting in a rich and satisfying soup that's perfect for a chilly day or a cozy dinner. Whether you prefer a quick and easy one-pot meal or a slow-simmered soup packed with flavor, we have a recipe that will tantalize your taste buds. So grab your ingredients and let's embark on a culinary journey to create a delectable beef and cheddar soup that will warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

HEARTY POTATO SOUP WITH IRISH CHEDDAR AND CORNED BEEF

Hearty Potato Soup With Irish Cheddar and Corned Beef image

You can substitute sharp cheddar for Irish cheddar. Love the idea of the corned beef in the potato soup; however, I would reduce the amount of cheese in the recipe. I plan to make this asap. Recipe is from cdkitchen.

Provided by DailyInspiration

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup unsalted butter
2 small leeks, trimmed and chopped (slit lengthwise, and thoroughly washed)
1 large yellow onion, chopped
1 carrot, peeled and chopped
1 garlic clove, minced
1/2 cup all-purpose flour
6 cups organic chicken broth
3 lbs baking potatoes, peeled and cut into 1/2 inch cubes
1 lb sharp cheddar cheese (or to your taste)
1/3 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup heavy cream (or half and half)
1/4 lb lean corned beef, thinly sliced and chopped
3 tablespoons fresh chives, finely chopped (or scallions)

Steps:

In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot and garlic. Saute the vegetables; stirring occasionally, until they are glossy and have started to soften - about 5 minutes.
Stirring continuously, sprinkle in the flour. Still stirring, gradually pour in the chicken broth. Add the potatoes. Bring the liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes.
Place the shredded cheese in a large heat proof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
Stirring continuously, gradually pour in the heavy cream and add the salt and pepper. Continue to heat the soup until it almost reaches the boiling point. Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper. Ladle the soup into heated bowls. Garnish each bowl with the chopped corned beef and the chopped chives. Serve immediately.

BEEF AND CHEDDAR SOUP

Beef and Cheddar Soup image

If you don't like to use leftovers or canned soups then don't look at this recipe, but if you do keep reading.:) I had some leftover roast beef and needed a new way to serve it, so I came up with this. As with all my recipes, you can change the amounts of seasonings according to your own tastes.You can add croutons to the top if you like . :) Submitted on 12/3/10.

Provided by Chef shapeweaver

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons margarine or 3 tablespoons butter
1/2 cup finely chopped sweet onion
2 cups leftover roast beef
1 (10 3/4 ounce) can cheddar cheese soup
10 3/4 ounces milk (one soup can full, or less if you want a thicker soup )
1/2 teaspoon crushed red pepper flakes (optional)

Steps:

In a small bowl mix together soup and milk, remember if you want a thicker soup use less milk.
In a large saucepan, melt margarine over medium heat, then add onion and cook until soft.
Then add roast beef and stir until heated through.
Add soup/milk mixture and stir well.
If using the red pepper flakes add now,cook and stir for about 10 minutes or until heated through.

Tips:

Choose the right beef: For the best flavor, use a chuck roast or another cut of beef with good marbling. However, you can also use leftover cooked beef, such as roast beef or steak.
Brown the beef well: Browning the beef adds flavor and helps to thicken the soup. Be sure to brown the beef in batches so that it doesn't steam.
Use a good quality cheddar cheese: The type of cheddar cheese you use will make a big difference in the flavor of the soup. Use a sharp or extra sharp cheddar for a bolder flavor.
Don't overcook the vegetables: The vegetables should be tender but still have a slight crunch. Overcooking them will make them mushy.
Season the soup to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder.

Conclusion:

Beef and cheddar soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying beef and cheddar soup that your family and friends will love.

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