Royal Cheddar Cheese Soup

Servings 4


  • 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


  • 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.


Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards