“Cheddar soups are often heavy and gaggingly thick. This one is surprisingly light, but that's because it doesn't have a huge amount of cheese - and therefore, you must use the best English cheddar you can lay your hands on. Be sure to whisk constantly and do not boil when reheating, or the soup might break. Adapted from a recipe by Blake Royer at Serious Eats. http://bit.ly/fAV4Du”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven over medium heat, heat butter (or chicken fat) until melted, then add onion and leek. Sweat until tender, stirring often, then sprinkle in flour and stir well to incorporate. Cook for 3-4 minutes to eliminate the raw-flour taste, then whisk in broth and wine until smooth. Add carrots, then bring to a boil and simmer 15-20 minutes, until soup thickens.
  2. Off-heat, add cheese, Worcestershire, cayenne, and salt. Stir until cheese is melted and soup is smooth. Stir in cream and cook until just heated through. Do not let it boil, which could break the soup. Garnish with chives and serve.

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