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


  1. In a medium saucepan, melt the butter over medium heat. Add the onions, potatoes, and garlic and sauté 10 minutes.
  2. Add the chicken stock and bring to a boil. Reduce the heat to simmer and cook 10 minutes.
  3. Remove the contents of the saucepan to a food processor and puree.
  4. In the saucepan, over medium heat, whisk together the dry mustard and heavy cream.
  5. Stir the puree into the saucepan and simmer 5 minutes.
  6. Stir in the Cheddar cheese and hot sauce and keep stirring until the cheese has melted.
  7. Ladle into serving bowls, top with some chives or carrots, and serve.

Recipe Notes

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