Cheddar Cheese Soup

Dairy packed and cheesy, this simple soup is extra rich and creamy and ready in less than an hour. Serve with a crusty, crunchy garlic bread for a warm and satisfying meal anytime.
Cuisine: American
Course: 1 pot meals, Brunch, Lunches, Main Dishes, Soups
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Prep Time 15 minutes
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Total Time 55 minutes
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Servings 4


  • 1/2 cup Prairie Farms unsalted butter divided, 1 stick
  • 1 cup Prairie Farms Half and Half
  • 3 Leeks, without the green leaves cleaned and finely chopped
  • 1 medium carrot peeled and finely chopped
  • 2 medium celery stalks finely chopped
  • 1/4 cup all-purpose flour
  • 4 cup chicken broth
  • 1/2 lb Vermont sharp cheddar shredded
  • 1 tsp dry mustard
  • 1 tsp Worcestershire sauce
  • Salt and pepper and Cayenne pepper to taste


  • Melt 1 stick of butter in a large saucepan over medium heat.
  • Add the leeks, carrots, celery and sauté for 3 minutes or until tender. Sprinkle 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.
  • Purée 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.
  • Ladle the soup into bowls and garnish each serving with a sprinkling of finely chopped leeks.

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