Cheshire Soup
Indulge in the comforting richness of Cheshire Soup, a creamy and velvety dish that showcases the distinct tangy flavor of Cheshire cheese. This traditional recipe blends golden potatoes, sweet carrots, and leeks with a luxurious mixture of whole milk and heavy cream, creating a silky base that’s irresistibly smooth. Finished with melted Cheshire cheese and a touch of fresh parsley, this soup is ideal for cozy evenings or as an elegant starter for gatherings. Easy to prepare in under an hour, it’s perfect when served alongside slices of crusty bread for dipping. Whether you're looking for a hearty meal or a taste of classic English cuisine, Cheshire Soup is sure to satisfy. Keywords: Cheshire Soup, creamy soup, Cheshire cheese recipe, vegetable soup, comforting soups, classic English cuisine.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium leek, sliced (white and light green parts only)
- 3 medium golden potatoes, peeled and diced
- 1 medium carrot, peeled and diced
- 2 cloves garlic, minced
- 4 cups vegetable stock or chicken stock
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 1.5 cups Cheshire cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
In a large pot, melt the butter and heat the olive oil over medium heat.
Add the diced onion and sliced leek. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the diced potatoes and carrot. Cook for another 5 minutes, stirring to ensure the vegetables are coated in the butter and oil.
Add the minced garlic and cook for 1 minute, or until fragrant.
Pour in the vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes and carrots are tender.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the milk and heavy cream. Gradually add the grated Cheshire cheese, stirring constantly, until fully melted and incorporated.
Season with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
Allow the soup to simmer gently for an additional 5 minutes, but do not let it boil to prevent curdling.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with slices of crusty bread for dipping.
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 8141 mg | 354% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 42.9 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 3310 mg | 255% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4099 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
