White Cheddar Cheese Soup

Total Time:
1 hr 30 min
10 min
1 hr 20 min

4 to 6 servings

  • 1 stick of butter
  • 3 small leeks, white part only, split in half, diced small
  • 3 celery stalks, diced small
  • 1 carrot, peeled and diced small
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1/2 pound white Cheddar, grated, plus 1/4 cup for garnish
  • 1 teaspoon Hot Sauce
  • 1 teaspoon Worcestershire Sauce
  • 1/4 cup chopped crispy bacon
  • 2 tablespoons chopped chives
  • Long chives
  • Loaf of crusty bread
  • In a saucepan, melt the butter. Saute the vegetables for about 3 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Dust the vegetables with the flour and stir for 3 minutes. Whisk in the chicken stock, 1/2 cup at a time. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 45 minutes. Remove from the heat and puree until smooth. Strain the soup into a clean saucepan. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl. Garnish the soup with bacon, grated cheese, chives, and long chives.

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