Recipe of the Day

Key Food Stores

Almond White Chocolate Chunk Cookies

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips:

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Cabot Cheddar Cheese Soup

Servings: 4


  4 Tbs Cabot Salted Butter

  1/2 cup sifted King Arthur Unbleached All-Purpose Flour

  2 cups milk, heated

  2 cups half-and-half or reduced-fat chicken broth, heated

  1 1/2 cups Cabot Sharp Cheddar, diced

  1/2 tsp dry mustard

  1/4 tsp each salt and ground black pepper

  Crumbled bacon or chopped hard-boiled egg for garnish (optional)

Select All

Add Items to List


In large saucepan, melt butter over medium-low heat. Gradually stir in flour, making smooth paste. Cook, stirring, for about 5 minutes.

Gradually whisk in hot milk, cream or chicken broth and mustard; continue stirring until soup thickens and comes to a simmer. Add cheese and stir just until cheese is melted.

Season with salt and pepper. Served topped with crumbled bacon or chopped egg if desired.

Calories 540

Total Fat 40g

Saturated Fat 23g

Sodium 1050mg

Total Carbohydrate 21g

Dietary Fiber 0.00g

Protein 27g