English Cheddar Chowder Cheese Soup
Indulge in the creamy comfort of English Cheddar Chowder Cheese Soup, a rich and hearty dish that warms the soul with every spoonful. This recipe combines tender yellow potatoes, sweet carrots, and crunchy celery in a velvety base of chicken or vegetable stock, whole milk, and heavy cream. The star of the show is sharp English cheddar cheese, which melts beautifully into the soup, creating a luxurious and tangy finish. Enhanced with a hint of Dijon mustard, Worcestershire sauce, and aromatic sautéed onions and garlic, this chowder is a flavor-packed bowl of goodness. Perfect for cozy dinners, it pairs wonderfully with a loaf of crusty bread and a sprinkle of fresh chives or parsley for a touch of brightness. Ready in just 45 minutes, this cheese soup recipe is an easy yet indulgent way to elevate your soup game!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 medium yellow potatoes, peeled and diced into small cubes
- 2 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 3 cups sharp English cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chives or parsley, chopped (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat.
Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the onions and garlic and stir to coat evenly. Cook the mixture for 2-3 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable stock, whisking constantly to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes, chopped carrots, and celery to the pot. Simmer on medium heat for 15-20 minutes, stirring occasionally, until the vegetables are tender.
Stir in the milk and heavy cream, bringing the soup back to a gentle simmer. Do not let the soup boil to prevent curdling.
Add the shredded cheddar cheese a handful at a time, stirring after each addition to ensure it melts smoothly and evenly into the soup.
Stir in the Dijon mustard, Worcestershire sauce, salt, and black pepper. Taste the soup and adjust seasonings as needed.
Remove the pot from the heat and let the soup rest for a few minutes before serving.
Ladle the chowder into bowls, garnish with chopped chives or parsley (if desired), and serve with crusty bread on the side.
Nutrition Facts
Calories |
4176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 147.2 g | 736% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 8309 mg | 361% | |
| Total Carbohydrate | 333.3 g | 121% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 49.2 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3330 mg | 256% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3282 mg | 70% | |
*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.
