Cheddar Cheese Soup (Atkins)
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 2 1/2 cups lower sodium vegetable broth
- 1 tablespoon cornstarch (Atkins, ThickenThin not or Starch)
- 1 1/2 cups heavy cream
- 8 ounces cheddar cheese, shredded (2 cups)
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1. Melt butter in a large saucepan over medium heat. Add shallot and saute until soft, about 3 minutes. Add stock and bring to a simmer. Whisk in thickener; cook until mixture thickens, about 2 minutes.
- 2. Add cream and simmer, stirring occasionally, until hot. Slowly whisk in cheese until melted and thoroughly combined. Stir in paprika and salt and serve.
- Variations:
- Jalapeno Cheddar Soup: Prepare Cheddar Cheese Soup according to instructions, adding one seeded and minced jalapeno with the shallot. Season with Tabasco sauce to taste just before serving.
unsalted butter, shallot, lower, cornstarch, heavy cream, cheddar cheese, paprika, salt
Taken from www.food.com/recipe/cheddar-cheese-soup-atkins-454559 (may not work)