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.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Melt the butter in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrot, and celery to the pot. Cook for 5-7 minutes until the vegetables have softened, stirring occasionally.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the sautéed vegetables, stirring constantly. Cook for 2 minutes to create a roux.

Step 5

Gradually pour in the chicken or vegetable stock while whisking to combine. Ensure there are no lumps of flour.

Step 6

Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the soup to slightly thicken.

Step 7

Lower the heat to medium-low. Stir in the milk and heavy cream, heating gently for about 5 minutes.

Step 8

Add the shredded cheddar cheese one handful at a time, stirring constantly until the cheese melts completely after each addition.

Step 9

Mix in the Dijon mustard, Worcestershire sauce, paprika, salt, and pepper. Adjust seasoning to taste.

Step 10

Simmer the soup for an additional 10 minutes over low heat, stirring occasionally.

Step 11

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

Serving size	2336.1 grams (2336.1g)

Amount per serving	% Daily Value*
Calories	3002

Total Fat 256.00g	328%
Saturated Fat 158.10g	790%
Polyunsaturated Fat 0.50g
Cholesterol 786mg	262%
Sodium 7344mg	319%
Total Carbohydrate 60.60g	22%
Dietary Fiber 5.50g	20%
Total Sugars 34.00g
Protein 109.90g	220%

Vitamin D 215IU	1074%
Calcium 3160mg	243%
Iron 2mg	10%
Potassium 1504mg	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.

Source of Calories

Fat: 77.2%

Protein: 14.7%

Carbs: 8.1%