Copycat Swensen’s Cheese Soup

Cheese cream soup on white wooden tray.

Recipe by Kimme Hargrove

What’s better on a cold day than a steaming hot bowl of soup? Try this version of the cheese soup once famously sold at Swensen’s, a beloved Jackson establishment that is now closed. After much trial and error, it’s the closest it gets to the real deal.

¼ cup butter
1/3 cup celery, finely chopped
½ cup green onion, chopped
¼ cup flour
4 cups chicken broth
12 ounces sliced American cheese

Sauté butter, celery and green onion in soup pot over medium heat. Add flour to make roux, stirring constantly until slightly browned. Add chicken broth. Stir until slowly boiling. Keeping at a low boil, and add cheese, stirring in one slice at a time. Serve hot with butter crackers on the side.

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