Cheddar Soup

Cheddar Soup
William Meppem
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Hands-On Time
10
minutes
Total Time
30
minutes
Serves 6

Ingredients

2
celery stalks, cut into 1/2-inch dice
2
medium carrots, peeled and cut into 1/2-inch dice
1
Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
1
tablespoon
vegetable or olive oil
5
cups
chicken broth
1
medium baking potato, peeled and cut into 1-inch cubes
1/2
pound
Cheddar, preferably white, grated (2 cups)
1
teaspoon
Worcestershire sauce
kosher salt
croutons or crusty bread (optional)

Directions

  1. In a large saucepan, cook the celery, carrots, and apple in the oil over medium heat until softened, 7 to 8 minutes.
  2. Add the chicken broth and potato and bring to a boil.
  3. Reduce heat to low and simmer, covered, until the potato is tender, about 15 minutes.
  4. Puree the soup in a blender or food processor. Return to saucepan, whisk in the Cheddar and Worcestershire, and season to taste with salt.
  5. Serve the soup with croutons or bread (if desired).
Kay Chun
September 2001

Nutritional Information

  • Per Serving
  • Calories 281
  • Calcium 364 mg
  • Carbohydrate 15 g
  • Cholesterol 48 mg
  • Fat 18 g
  • Fiber 3 g
  • Iron 1 mg
  • Protein 15 mg
  • Sat Fat 10 g
  • Sodium 713 mg
What does this mean? See Nutrition 101.

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