When making cheddar cheese soup you can substitute cheddar cheese soup for Velveeta.
If making cheddar cheese soup it's best to use cheddar cheese in the cheddar cheese soup if you can as it makes the cheddar cheese soup taste better.
However you can use either Velveeta or Cheddar Cheese in the cheddar cheese soup.
The cheddar cheese soup is a perfect homemade substitution for the canned variety, but if you want a more mellow flavor that is slightly more authentic you can also use American cheese or Velveeta Cheese.
Cream of Chicken Soup (Condensed).
The best cheeses for soups are high in moisture and have a lower melting point, such as medium to sharp cheddar, fontina, Gruyere and Swiss.
You can substitute cheddar in a 1:1 ratio for Velveeta, though with sharp or flavorful cheddars, you may want to reduce the amount of cheese you add.
Cheddar is much thicker than either Velveeta or American cheese and so may not be the best choice for sauces and dips.
Sometimes an acidic ingredient, like wine, can prevent the soup from curdling.
Slowly add the cream or milk and continually stir after adding.
This will help prevent it from curdling.
Use shredded cheese and always reduce the heat to about low to medium before adding.