Ingredients
- 2 tablespoons unsalted butter
- 5 ounces small diced onion (approximately 1 cup)
- 5 ounces small diced carrot (approximately 1 cup)
- 5 ounces small diced celery (approximately 1 cup)
- 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
- 3 tablespoons all-purpose flour
- 1 quart chicken broth, heated to a simmer
- 1 tablespoon minced garlic
- 1 bay leaf
- 1 cup heavy cream
- 10 ounces Fontina, shredded
- 1 teaspoon Marsala wine
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon white pepper
Directions
Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
















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By judog
creston
on March 11, 2013
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Really liked this soup. Did as called for first time. Next time, used leeks instead of celery, then added a little blue cheese. Added sliced jalapenos and tiny balls of cooked sausage to the finished product. Got raves!!
By GreenFaerie
Charleston, SC
on December 30, 2011
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My late grandmother used to make Cheese Soup. The recipe was misplaced after her passing and we've been trying to replicate it ever since. We've gotten very close but this gets me just that much closer. This is VERY close to what her's tasted like. I don't think she used any Marsala wine or hot sauce in hers, and she probably used a cheaper cheese (partly cheddar, but otherwise this is very close to it. I think the Worcestershire was what we were missing. Thank you!
By Chef Rinda
Addison, 85
on October 03, 2011
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I have a recipe that I normally use...vegtable cheese chowder, its made with a combination of sharp cheddar and velveta. I like mine a lot...but am always trying new things, found this one thought i would give it a whirl (love Alton Its different that mine, but very good, I will continue to use both recipes. The only thing I did differently in this one was use the sharp cheddar/velvetta combo. YUMMY
Read all 62 reviews