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Cheddar Cheese Soup

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“Yummy cheese soup from Cook's Illustrated magazine. I used 1/2 cup diced mushrooms in place of the celery. I would also have extra grated cheese on hand, to add to your liking. We like our soup very cheesy!!!”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large soup pot over medium high heat, melt the butter until it foams.
  2. Add the onion and cook, stirring until soft about 5 minutes.
  3. Add the carrot, celery, and garlic and stir to combine. Cook until fragrant, 2 minutes.
  4. Sprinkle the flour over the veggies and stir for 2 minutes.
  5. Carefully whisk in the chicken broth and half and half. Add the bay leaf and salt and pepper.
  6. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.
  7. Remove the soup from the heat and add the sherry, thyme, cayenne or chili powder. Working in batches, quickly whisk in the cheese, stirring until melted and than adding another handful.
  8. Season with salt and pepper and serve with croutons, if desired.

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