Chive and Cheddar Cheese Soup

When there's a chill in the air, nothing beats an old fashioned cream soup. The herbed chive and cheddar cheese soup recipe below has the rich goodness of potatoes and cheese without all the fat. Give it a try.

Chive and Cheddar Cheese Soup Recipe

8 cups vegetable stock (you can substitute chicken stock)
1 pound red potatoes, peeled and cubed
3/4 pound broccoli, florets
1 yellow onion, chopped
2 tablespoons butter
6 ounces cheddar cheese, shredded
1/2 cup chives, minced
1/4 cup parsley, minced
1 tablespoon fresh tarragon leaves, minced
1/4 teaspoon nutmeg, fresh ground
salt and white pepper to taste

Saute the onion in butter. Set aside. Combine vegetable stock and potatoes in a heavy soup pot and bring to a boil. Reduce heat and simmer for 10 minutes. Add broccoli and continue simmering for seven minutes more or until tender. Add onion and butter mixture, parsley and tarragon. Remove from heat and blend ingredients with an immersion blender until smooth. Reheat on low (don't boil). Add cheese, chives, nutmeg, salt and pepper. Stir until cheese melts. Serves six.

The potatoes add thickness without resorting to using dairy cream or half-and-half. This makes Chive and Cheddar Soup a filling meal that's low in calories. Because there's a good, flavorful blend of herbs, the broccoli isn't overpowering, either, so it's a good way to incorporate this healthy veggie into your diet. For a dynamite garnish, put a dollop of sour cream on top of each serving with a sprinkling of fresh chopped chives. If you want to be truly devilish, add some bacon bits too.

Approx Nutritional Values
Per Serving - Calories: 254, Protein:  10 g, Fat: 14 g, Sodium: 320 mg, Fiber: 4 g, Carbs: 21 g


  1. Yum! Sounds delicious!

  2. Thanks JayLeigh

    I'm getting the nutritional information together now.


  3. Sounds great :) I love using veggies and other herbs in my recipes, so I'll have to try this out.


Share some ideas.

Note: Only a member of this blog may post a comment.