Jan
30
2013
Katie Barckholtz
Posted by Katie Barckholtz @ 3:05:AM

Does anyone remember liquid smoke? My dad put that stuff into so many cheeseball and dip recipes that I was sure we had single-handedly dried up the world’s supply of the liquid flavor enhancer.

Well, of course we didn’t and you can still find liquid smoke. I had pretty much reached my limit on smoke-flavored dishes until I discovered smoked cheddar. Apparently, you can smoke cheddar yourself similar to smoking meat or other foods on the grill. I prefer to just venture to my local grocery store and its fabulous cheese department and ask the local grocery team member for suggestions.

One 8-ounce block of cheddar will provide enough cheese for the recipe and for garnish.

The recipe also calls for smoked paprika – don’t be scared, it certainly was not overpowering and a wonderful addition to the dish.

This soup was creamy and cheesy and a small portion (about ½ cup) with a baked potato made for a very filling meal.

Some helpful tips:

  • Don’t be impatient with the chopped vegetables – actually sauté them until soft, not semi-crunchy just because someone is impatient and hungry.
  • Divide the shredded cheddar into half or thirds and add to the liquid one at a time and let it melt. We ended up with a few un-melted cheese shreds, but it was delicious just the same.

If you are looking for a great soup to complement a salad, baked potato or even to stand on its own for a light lunch with some crusty bread, you should try the Smoky Cheese Soup.

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