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Classic Creamy Cheddar Cheese Soup

A close-up of a bowl of vibrant orange cheese soup topped generously with golden brown croutons.
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Make a rich and creamy cheddar cheese soup that serves as a satisfying main dish for cold weather.

Ingredients

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  • 4 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 8 ounces sharp cheddar cheese, shredded
  • 1 cup cooked potatoes, diced (optional)
  • 1/2 cup homemade croutons for topping

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the onion and celery. Cook until soft, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally.
  5. Reduce the heat to low. Stir in the milk, Dijon mustard, nutmeg, and pepper. Heat through, but do not boil.
  6. Remove the pot from the heat. Gradually add the shredded cheddar cheese, stirring until the cheese is completely melted and the soup is smooth.
  7. If using, stir in the diced cooked potatoes.
  8. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls and top each serving with homemade croutons.

Notes

  • Shred your own cheese from a block for the best melting results; pre-shredded cheese often contains anti-caking agents that affect texture.
  • For a broccoli cheddar version, add 1 cup of cooked, finely chopped broccoli florets when you add the potatoes.
  • If you prefer a thinner soup, add a little extra milk or broth until you reach your desired consistency.

Nutrition

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