Rich and Creamy White Cheddar Soup
Indulge in the velvety decadence of Rich and Creamy White Cheddar Soup, a comforting dish that combines bold flavors with a luscious texture perfect for cold evenings. This hearty soup features a savory medley of sautéed onions, carrots, and celery, enriched with a buttery roux and simmered in a creamy blend of chicken broth, milk, and heavy cream. Sharp white cheddar cheese melts seamlessly into the base, creating a smooth and tangy finish, complemented by a hint of Dijon mustard and Worcestershire sauce for depth. Seasoned with black pepper, cayenne, and a touch of salt, this soup strikes the perfect balance of warmth and spice. Serve it alongside slices of crusty bread to soak up every last bit of this indulgent masterpiece. Whether enjoyed chunky or blended smooth, White Cheddar Soup is a show-stopping comfort food that easily becomes a family favorite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large (diced) yellow onion
- 1 large (peeled and diced) carrot
- 2 stalks (diced) celery
- 3 minced garlic cloves
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 3 cups (grated) sharp white cheddar cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 1 loaf crusty bread (for serving, optional)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir continuously for 2 minutes to create a roux.
Gradually add the chicken broth, whisking constantly to prevent lumps, and bring the mixture to a gentle simmer.
Reduce the heat to medium-low, and stir in the heavy cream and whole milk.
Allow the soup to simmer gently for 10 minutes, stirring occasionally, until it thickens slightly.
Remove the pot from heat and stir in the grated white cheddar cheese, one handful at a time, until fully melted and incorporated.
Mix in Dijon mustard, Worcestershire sauce, salt, black pepper, and cayenne pepper (if using). Taste and adjust seasonings as needed.
Use an immersion blender to blend the soup slightly if you prefer a smoother texture, or leave it chunky for more texture.
Return the pot to low heat and warm the soup through, taking care not to let it boil.
Serve hot with slices of crusty bread on the side, if desired.
Nutrition Facts
Calories |
5527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.3 g | 490% | |
| Saturated Fat | 238.1 g | 1190% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1162 mg | 388% | |
| Sodium | 11732 mg | 510% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 33.3 g | ||
| Protein | 242.3 g | 485% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 5751 mg | 442% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2644 mg | 56% | |
*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.
