Really Good Cheddar Soup
Indulge in the ultimate comfort food with this "Really Good Cheddar Soup," a rich and creamy crowd-pleaser perfect for cozy nights or entertaining guests. Featuring a velvety base of sharp cheddar cheese, whole milk, and heavy cream, this soup is elevated by the aromatic blend of sautéed onions, carrots, celery, and garlic. A touch of Dijon mustard, Worcestershire sauce, and paprika brings depth and a hint of tanginess to every spoonful. With a quick 15-minute prep time and a total of just 50 minutes to make, this cheddar soup is as simple as it is satisfying. Perfect for pairing with crusty bread or garnishing with crispy bacon and fresh chives, it’s a hearty, flavorful dish that’s sure to impress.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 1 large (peeled and diced) Carrot
- 1 large (diced) Celery stalk
- 2 cloves (minced) Garlic
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 cups (shredded) Sharp cheddar cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoons (to taste) Salt
- 0.25 teaspoons (to taste) Black pepper
- 0.5 teaspoons Paprika
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the pot. Cook for 5-7 minutes until the vegetables have softened, stirring occasionally.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the sautéed vegetables, stirring constantly. Cook for 2 minutes to create a roux.
Gradually pour in the chicken or vegetable stock while whisking to combine. Ensure there are no lumps of flour.
Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the soup to slightly thicken.
Lower the heat to medium-low. Stir in the milk and heavy cream, heating gently for about 5 minutes.
Add the shredded cheddar cheese one handful at a time, stirring constantly until the cheese melts completely after each addition.
Mix in the Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Adjust seasoning to taste.
Simmer the soup for an additional 10 minutes over low heat, stirring occasionally.
Ladle the finished cheddar soup into bowls and serve piping hot. Optionally, garnish with extra shredded cheddar, crumbled bacon, or chopped chives for a flavorful touch.
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.0 g | 328% | |
| Saturated Fat | 158.1 g | 790% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 7344 mg | 319% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 34.0 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3160 mg | 243% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1504 mg | 32% | |
*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.
