Cheddar Cheese Soup
A light and comforting bowl of cheesy goodness!
Servings: 6
Equipment
Ingredients
- 6 tablespoons (3 ounces) unsalted butter
- 1 medium yellow onion diced
- 2 medium stalks celery diced
- 2 medium carrots peeled and diced
- 1 clove garlic minced
- ¼ cup unbleached all-purpose flour
- 4 cups chicken stock plus more if needed to thin
- 1 cup half-and-half
- 8 ounces aged white Cheddar cheese grated
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire
- kosher salt and freshly ground black pepper to taste
Accompaniments
Instructions
- In a large stock pot, melt the butter over medium heat. Add the onion, celery, and carrots and cook until tender, but not browned, about 8-10 minutes. Add the garlic and cook until fragrant, another 1-2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring for 3-4 minutes more. Slowly whisk in the chicken stock. Whisking constantly, bring the soup to a boil. Reduce the heat to a simmer and cook until thickened, about 45 minutes. Remove from the heat. Using a hand held immersion blender or an upright blender (being careful pureeing the hot mixture) puree until smooth.
- Return the pot to a low heat and add the half-and-half, cheese, and mustard. (Do not let the mixture come to a boil.) Stir until the cheese is completely melted. Season with the Worcestershire, salt, and freshly ground black pepper to taste. If you prefer a thinner soup, thin with additional chicken stock if needed. Serve with cayenne pepper and croutons for garnish. Enjoy!
Notes
- Do not let the mixture come to a boil.
- If you prefer a thinner soup, thin with additional chicken stock if needed.
- Serve with cayenne pepper and croutons for garnish.
- Soup can be stored in an airtight container and refrigerated for up to 3 days. Reheat on the stovetop over low heat.
Nutrition
Calories: 403kcal | Carbohydrates: 17g | Protein: 15g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 543mg | Potassium: 393mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4334IU | Vitamin C: 4mg | Calcium: 338mg | Iron: 1mg
