What are some good recipes for cheese soups?

What are some good recipes for cheese soups?

Beer Cheese Soup
One recipe that tends to come to mind before all others when looking for a good cheese soup is the traditional recipe for beer cheese soup. Beer, along with mustard, Worcester sauce, and hot sauce give just the right bite to this delicious comfort food.

In a large saucepan, over medium heat, combine about a cup and a half each of diced carrots, celery, and onions, along with two cloves of minced garlic. Season to taste with salt, pepper, cayenne pepper, and about a teaspoon of hot sauce. Add three cups of chicken broth and two cups of beer; simmer mixture for ten to twelve minutes, until the vegetables are tender.

In the meantime, in a stock pot or large sauce pan, melt one third of a cup of butter. Whisk in an equal amount of flour and stir until it begins to turn light brown. Slowly add four cups of milk or half and half, continuing to stir briskly to prevent the milk from scorching. When the mixture begins to thicken, remove from heat and stir in six cups of shredded sharp cheddar cheese, adding gradually and stirring constantly to prevent clumping.

Add the beer mixture, and stir in a tablespoon of Dijon mustard, two teaspoons of Worcestershire sauce, and a teaspoon of dry mustard. Heat to a simmer and cook for ten more minutes before serving.

Swiss Cheese Soup
This smooth, tasty recipe is not your typical cream soup recipe, but your family or guests will find it surprisingly creamy and delicious.

In a large pot, boil six cups of chicken stock with ten crushed cloves of garlic. Once your stock reaches a boil, reduce heat and simmer slowly to keep warm.

Over medium heat, combine one-fourth cup each of unsalted butter and flour in a large skillet and stir well until completely combined and thick. Add the chicken stock mixture, whisking briskly to combine thoroughly. Stir in one half cup of white wine. Bring stock mixture to a boil, stirring constantly, until mixture begins to thicken.

Remove soup from heat and stir in two and one half cups of shredded Swiss cheese until smooth. Serve soup immediately with a piece of crusty bread or a baguette. Do not continue to cook after adding the cheese or allow it to sit too long before serving, as this will cause the cheese to separate from the broth.