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Royal Cheddar Cheese Soup
Servings
4
Author
Pamela Reed
Ingredients
1
tablespoon
butter
2
yellow onions
peeled and chopped
2
potatoes
peeled and chopped
4
cloves
garlic
peeled and minced
6
cups
chicken stock
1/2
teaspoon
dry mustard
1
cup
heavy cream
2
cups
grated sharp cheddar cheese
1/2
teaspoon
hot pepper sauce
3
tablespoons
minced chives or grated carrots
Instructions
In a medium saucepan, melt the butter over medium heat. Add the onions, potatoes, and garlic and sauté 10 minutes.
Add the chicken stock and bring to a boil. Reduce the heat to simmer and cook 10 minutes.
Remove the contents of the saucepan to a food processor and puree.
In the saucepan, over medium heat, whisk together the dry mustard and heavy cream.
Stir the puree into the saucepan and simmer 5 minutes.
Stir in the Cheddar cheese and hot sauce and keep stirring until the cheese has melted.
Ladle into serving bowls, top with some chives or carrots, and serve.
Notes
Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards