Old-Fashioned Cream of Cheese Soup (From My Mother’s Recipe Box)

A rich, creamy homemade version of condensed cream of cheese soup made with simple pantry ingredients and no canned soup needed.

The price of cream of cheese soup has changed a lot since the last time I bought a can—probably over 20 years ago. Even then, it was something we only bought once in a while, maybe once a year if that.

I was so glad my mother had shared her homemade version. Like so many recipes in her kitchen, it used simple ingredients we already had on hand and tasted better than anything from a can.

This cream of cheese soup is rich, creamy, and perfect for replacing canned condensed soup in casseroles and comfort food recipes. It’s one of those simple recipes that quietly makes everything else better.

Ingredients:  

3 Tbs. butter
3 Tbs. flour
1/4 tsp. salt
1/4 tsp. dry mustard
1 c. milk (or 1 1/4 cups for a creamier soup)
1/2 c. cheddar cheese, shredded

Directions:

In a saucepan over low heat, melt the butter.

Gradually whisk in the flour, stirring constantly for 1 to 2 minutes to cook out the raw flour taste. Do not let the flour brown.

Whisk in the salt and dry mustard. Slowly pour in the milk, whisking constantly until the mixture is smooth.

Stir in the shredded cheddar cheese.

Simmer gently for 2 to 3 minutes, whisking constantly, until the soup thickens to a condensed soup consistency.

Do not let it come to a full boil.

Remove from heat once thickened and smooth.

Tips for Best Success:

• Use freshly shredded cheese for the smoothest texture
• Keep the heat low to prevent scorching
• Whisk constantly to avoid lumps
• Don’t let the soup fully boil, or it can separate

Variations & Substitutions:

• Use sharp cheddar for stronger flavor
• Try Colby Jack or Monterey Jack for a milder version
• Add a pinch of garlic powder for extra depth
• Use half-and-half for an even richer soup

Serving Suggestions:

• Use in casseroles and baked pasta dishes
• Add to potatoes for a cheesy side dish
• Stir into rice for a creamy comfort meal
• Use as a base for cheese sauce recipes

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze up to 2 months (texture may change slightly)
• Reheating:  Warm slowly over low heat, adding a splash of milk if needed

Frequently Asked Questions:

How much canned soup does this replace?
This recipe equals about 1 can of condensed cream of cheese soup.

Can I use pre-shredded cheese?
Yes, but freshly shredded melts smoother.

Why is my soup too thick?
It’s meant to be condensed. Add a little milk to thin it if needed.

Can I use this in casseroles?
Absolutely—this recipe is perfect for replacing canned soup.