A bowl of cheese soup with rye crackers as garnish
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5 from 1 vote

Gallagher’s Cheddar Cheese Soup

Make Gallagher’s Cheddar Cheese Soup at home. 
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
Author Stephanie Manley


  • 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.

Recipe Tips

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
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