The Secret to Making Perfect White Cheese Sauce for Your Favorite Soups

When it comes to making white cheese sauce, there are a few things you need to keep in mind to get it just right. Instead of using parmesan roux, which can be tricky to work with, I recommend using American cheese for two reasons. First, it's easier to melt and blend into the sauce. Second, it has a milder flavor that won't overpower the other ingredients.

The type of cheese you use makes a big difference in the final product. For example, sharp cheddar doesn't melt as well as mild cheddar. And when it comes to creating the perfect consistency, it's all about getting it smooth and creamy.

To make this white cheese sauce recipe, simply melt your cheese in milk. It may take some stirring, but trust me, it's worth it. One common question I get is 'How do you thicken a cheese sauce without flour?' The answer is simple: the cheese is naturally thick, so you don't need to add any additional thickeners.

To make this soup, start by melting butter in a pan over medium heat. Add onions, carrots, and celery, and cook until they're tender. Then, slowly add chicken stock, stirring constantly, until it comes to a boil. Reduce the heat and simmer for 5 minutes or until the vegetables are tender.

Once the soup is boiling, reduce the heat and simmer for an additional 5 minutes. Add milk, salt, pepper, dill, chicken, and Parmesan cheese, stir to combine, and let simmer for a few more minutes until the chicken is warmed through and the Parmesan is fully incorporated.

This soup is perfect for serving with some crusty bread on a cold winter's day. And because it freezes well, you can make a big batch and enjoy it throughout the month.

Parmesan roux