Cheddar Cheese Soup

READY IN: 1hr 10mins
Recipe by Mary Leverington

Very rich and very satisfying. Use the grainy dark mustard for an interesting taste.

Top Review by Sandi Cornell

sounds wonderful...can't wait to try it!! I've added to my cookbook collection. Sandi Cornell

Ingredients Nutrition


  1. Saute onion and celery in butter in large soup kettle for 3 minutes or until soft.
  2. Sprinkle flour over the onion mixture and stir with a wire whisk.
  3. Add mustard and the Worcestershire sauce and stir.
  4. Stir in broth, carrots, and potatoes.
  5. Bring to a boil and lower heat to medium low.
  6. Cover and simmer for about 25 minutes or until potatoes and carrots are tender.
  7. Add milk and heat through.
  8. Do not boil.
  9. Add cheese and stir until it's completely melted.
  10. Add salt and pepper to taste.
  11. Serve with additional grated cheese if desired.

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