Gallagher’s Cheddar Cheese Soup

Gallagher’s Cheddar cheese soup is a fantastic soup, don’t miss this soup, it is easy, and will warm the heart. In about 20 minutes you can have the best bowl of cheesy soup you will ever try!

A bowl of cheese soup with rye crackers as garnish

Sometimes there is nothing better than a bowl of soup! This recipe is perfect for when you have a hankering for condensed cheddar cheese soup, but this homemade version tastes so much better.

Make Gallagher’s Cheddar Cheese Soup

This Cheddar cheese soup recipe is very easy to make. The soup is flavored with a broth made with fresh carrots, fresh celery, and fresh green onions. The soup is thickened in a simple roux.

Instead of adding shredded Cheddar cheese, we are adding a jar of pasteurized cheese spread. The cheese spread melts better and more dependable than cheese you will spread. You can top the soup with shredded cheese when you are ready to serve.

Helpful soup tips

If you want the soup to be extra thick you can add an additional 1/4 cup of flour to this recipe. It is best to enjoy this soup during one sitting. If you want to reheat the soup, I would recommend using half and half or heavy cream instead of milk.

Don’t forget to garnish the soup!

You can garnish this soup with a variety of toppings. This soup is rich and flavorful and it is a perfect soup to garnish with a variety of toppings. You can garnish the soup with popcorn, rye chips, shredded Cheddar cheese, or

A soup turin with cheddar cheese soup made with carrots, green onions and celery.

A bowl of cheese soup with rye crackers as garnish

Gallagher’s Cheddar Cheese Soup

Make Gallagher’s Cheddar Cheese Soup at home. 
5 from 2 votes
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Course: Soup
Cuisine: American
Keyword: Gallagher’s Cheddar Cheese Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 359kcal


  • 2 cups water
  • 1/3 cup finely chopped carrots
  • 1/3 cup finely chopped celery
  • 1 cup finely chopped green onions
  • 1/2 cup butter
  • 1/4 cup all purpose flour
  • 1 cup chopped white onion
  • 4 cups milk
  • 4 cups chicken broth
  • 15 ounces Pasteurized process cheese spread
  • salt and pepper to taste
  • 1/4 teaspoon Cayenne
  • 1 tablespoon Prepared mustard


  • Place water in soup pot over high heat. Add carrots, celery and green onions; bring to boil for 5 minutes; set aside, but do not drain.
  • Melt butter in a large stockpot over medium heat and add onion; saute 1 minute, then add flour, blending well.
  • In a large saucepan, bring milk and broth to boil. Whisk broth mixture into flour mixture with a wire whisk.
  • Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked vegetables, including the water in which they were cooked. Bring to a boil and serve immediately.


What to serve with this soup:
  • I would really recommend serving this soup with a glass of white wine. A refreshing riesling would be perfect.
  • Fresh hot bread like my light and airy popovers would also be perfect.


Calories: 359kcal | Carbohydrates: 17g | Protein: 11g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 1488mg | Potassium: 474mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1960IU | Vitamin C: 12.7mg | Calcium: 358mg | Iron: 0.8mg

Love cheesy recipes? Try these great cheesy recipes.

Boursin Cheese – this cheese spread goes well with everything.
Crockpot Chicken with Black beans in Cream Cheese Sauce

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Yes, you CAN make it at home! 
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