Cheddar Cheese Soup

Eat like those on Downton Abbey with this silky smooth Cheddar Cheese Soup. During the Edwardian era, this soup would be served whenever there were special guests present. It’s rich and cheesy and perfect for a soup course.

Course Soup

Cuisine English

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 434kcal

Author Deborah Harroun

Ingredients

1 tablespoon butter
1 medium onion chopped (about 1 cup)
2 medium russet potatoes peeled and cubed (about 20 oz)
4 cloves of garlic minced
6 cups chicken broth
1/2 teaspoon dry mustard
1 cup heavy cream
8 oz Sharp Cheddar cheese grated
minced chives or sliced green onions for serving

Instructions

Melt the butter in a large soup pot or Dutch oven. Add the onions, potatoes, and garlic, and cook, stirring, for about 10 minutes.
1 tablespoon butter, 1 medium onion, 2 medium russet potatoes, 4 cloves of garlic
Add the chicken broth and bring it to a boil. Reduce the heat to a simmer, and simmer for 10 minutes.
6 cups chicken broth
Working in batches, transfer the mixture to a food processor or blender and process until smooth. Return the pureed mixture to the soup pan.
Whisk the cream and the dry mustard together. Pour the cream mixture into the soup pot. Simmer for 5 minutes.
1/2 teaspoon dry mustard, 1 cup heavy cream
Add the cheese in batches, stirring until the cheese is melted between each addition.
8 oz Sharp Cheddar cheese
Ladle the soup into bowls. Top with chopped chives or sliced green onions before serving.
minced chives or sliced green onions

Notes

slightly adapted from: Edwardian Cooking

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition