Description
Make a rich and velvety cheddar cheese soup that tastes like restaurant style comfort food. This recipe is simple to prepare for a quick, hearty dinner.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 medium yellow onion, finely chopped
- 2 cups chicken broth
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces sharp cheddar cheese, freshly grated
- Optional: 2 cups cooked, diced potatoes for potato cheese soup variation
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes. Do not brown the onions.
- Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
- Gradually whisk in the chicken broth until smooth. Then, slowly whisk in the milk.
- Bring the mixture to a simmer, stirring often, until the soup thickens slightly, about 8 to 10 minutes.
- Reduce the heat to low. Stir in the Dijon mustard, salt, and pepper.
- Remove the pot from the heat. Add the grated cheddar cheese one handful at a time, stirring until each addition is completely melted and smooth before adding more. Do not boil the soup after adding cheese, or it may separate.
- If using, stir in the cooked, diced potatoes.
- Serve the soup hot.
Notes
- Always grate your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- For a broccoli cheese soup variation, steam 2 cups of fresh broccoli florets until tender, then stir them into the soup along with the cheese.
- If the soup becomes too thick, stir in a little extra milk or broth until you reach your desired consistency.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 32
- Saturated Fat: 19
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 1
- Protein: 20
- Cholesterol: 95