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Small Batch Cheddar Soup

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Small Batch Cheddar Soup- Creamy cheddar cheese soup that not only tastes amazing, but, is simple to make. A perfect way to start soup season.

Recipe Snapshot

Cooking Level:  Great recipe for a beginner.
Serves: 4
Pros: Quick to make and filling.

Small Batch Cheddar Soup- Big Green House

Ingredients Needed

  • Flour
  • Butter
  • Dried Spices: Salt, pepper, garlic powder, onion powder & paprika
  • Dijon mustard
  • Whole milk or heavy cream
  • Chicken broth
  • Cheddar cheese
Small Batch Cheddar Soup- Big Green House

Soup Sides

Recipe Notes

  • The important thing to do with this recipe is keep a close eye on your pot. Whether your are thickening the broth or adding in the milk, it could burn pretty quickly, if you don’t watch it.
  • When adding the milk, don’t forget to lower your heat. Over heating the milk and cheese could cause it to separate.

Can I Use Any Kind of Cheese?

Yep. This will work with any flavor cheese. We like a sharp cheddar, but, go with your favorite. Just be sure to stick with 2 cups and that it is shredded. The shredded will melt quicker.


Keep any leftovers in a covered container in the refrigerator. I don’t recommend freezing this soup due to the milk/cheese content.

Top off Your Soup

  • Sour cream or plain Greek yogurt
  • Black pepper
  • Cooked bacon pieces
  • Additional cheese
  • Crunchy onions
  • Diced tomatoes
  • Grated parmesan cheese
  • Crunchy croutons

linking up and weekend potluck

Yield: Serves: 4

Small Batch Cheddar Soup

Small Batch Cheddar Soup- Big Green House

Creamy cheddar cheese soup that not only tastes amazing, but, is simple to make. A perfect way to start soup season.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 2 TBSP butter
  • 2 TBSP flour
  • salt/pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1 TBSP Dijon mustard
  • 14.5 oz chicken broth ( approx 1 3/4 cup)
  • 1 cup whole milk or heavy cream
  • 2 cups shredded cheddar cheese


  1. In a pot over medium heat, melt butter. Add in flour and whisk together. Continue cooking for approx 1-2 minutes. 
  2. Whisk in chicken broth, mustard, salt, pepper, garlic powder, onion powder and paprika. Whisk until smooth. Let the mixture come to a simmer. Continue simmering until it thickens. This should take about 5-8 minutes.
  3. Lower the heat and whisk in milk and cheese. Do not let the soup come to another boil. It could separate. Continue heating until the cheese is melted. Serve immediately.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 347Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 80mgSodium: 1107mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 16g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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One Comment

  1. Mmm what a delicious soup…comforting and hearty! I wish I had a bowl of this right now 😀

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