Vermont Cheddar Soup

Name: Vermont Cheddar Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 1/2 cup unsalted butter, divided; 3 small leeks, light green and white part only, cleaned and finely chopped; 1 medium carrot, peeled and finely chopped; 2 medium celery ribs, finely chopped; 1/4 cup all-purpose flour; 4 cups chicken stock or 4 cups vegetable stock; 1 cup half-and-half or 1 cup light cream; 1/2 lb vermont sharp cheddar cheese, shredded; 1 teaspoon dry mustard; 1 teaspoon Worcestershire sauce; salt and pepper, to taste; cayenne pepper, to taste; 3 apples, peeled, cored and finely diced

Submitted by Member 610488

"Whip up a pot of cheesy goodness and serve with tart apples and a loaf of crusty bread."

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Ready In:: 1hr 20mins
Ingredients:: 13
Serves:: 4-6

ingredients

¹⁄₂ cup unsalted butter, divided
3 small leeks, light green and white part only, cleaned and finely chopped
1 medium carrot, peeled and finely chopped
2 medium celery ribs, finely chopped
¹⁄₄ cup all-purpose flour
4 cups chicken stock or 4 cups vegetable stock
1 cup half-and-half or 1 cup light cream
¹⁄₂ lb vermont sharp cheddar cheese, shredded
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
salt and pepper, to taste
cayenne pepper, to taste
3 apples, peeled, cored and finely diced

directions

Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and sauté until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.
Add the chicken stock slowly, whisking to evenly combine. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.
Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.
Add the half-and-half, cheese, mustard and Worcestershire sauce. Stir until the cheese is melted. Season to taste with salt, pepper and cayenne pepper. Keep warm.
Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn golden brown and soft, about 3 minutes. Ladle the soup into bowls and garnish each serving with a large tablespoon of the sauteed apple mixture.

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Reviews

First of all, I need to say that you have to use a quality cheese for any Cheese soup. I used Cabot Vermont Cheddar. This recipe was very good. I completely omitted the cayenne pepper and opted for a couple pinches of nutmeg instead. Also I used onion instead of leeks, and milk instead of half and half. The apples really complimented the cheese nicely and sent this recipe over the top! I'm from the Midwest, but thank you so much for a wonderful taste of Vermont.

Leann T.

Tweaks

First of all, I need to say that you have to use a quality cheese for any Cheese soup. I used Cabot Vermont Cheddar. This recipe was very good. I completely omitted the cayenne pepper and opted for a couple pinches of nutmeg instead. Also I used onion instead of leeks, and milk instead of half and half. The apples really complimented the cheese nicely and sent this recipe over the top! I'm from the Midwest, but thank you so much for a wonderful taste of Vermont.

Leann T.