Creamy Cheddar Cheese Soup
Comments: If desired, mix in ham, sundried tomato or grilled chicken dices, or croutons.
Servings: 12
IngredientsPreparation
  • 6 tablespoons [90 g] unsalted butter
  • 1 cup [250 mL] onion dices
  • 2 teaspoons [10 mL] minced garlic
  • 1/2 cup [125 mL] celery dices
  • 1/2 cup [125 mL] carrot dices
  • 8 tablespoons [70 g] flour
  • 1 teaspoon [5 mL] dry mustard
  • 4 cups [1 L] chicken broth
  • 2 cups [500 mL] heavy cream
  • 1 1/2 pounds [680 g] grated Cheddar cheese
  • 1 teaspoon [5 mL] Worcestershire sauce
  • Salt and pepper, to taste
  • Melt butter unsalted butter into a casserole until hot.
  • Brown together onion dices, minced garlic, celery dices and carrot dices 7 to 10 minutes.
  • Sprinkle vegetables with flour and dry mustard.
  • Lower heat and stir for 10 minutes, until well blended.
  • Pour in chicken broth, 1 cup [250 mL] at a time, whisking until well blended each additon.
  • Pour in heavy cream; bring to a boil and leave soup to simmer for 45 minutes.
  • Strain soup into a clean casserole.
  • Add grated Cheddar cheese and Worcestershire sauce; whisk until well blended and melted.
  • You may need to heat the soup to help melt the cheese; if so, use a really low heat or a double boiler so mixture does not burn.
  • Season soup with salt and pepper, and serve.