Total Time
50mins
Prep 20 mins
Cook 30 mins

We love Cheese and we love soup so this was a natural for us. Sometimes I'll simmer some broccoli with the potatoes and make it into a cheddar and broccoli soup (so long as the child's not around)!

Ingredients Nutrition

Directions

  1. In a med. saucepan, melt butter over med. heat. Add the onions, potatoes and garlic and cook, stirring occasionally, until the onions are translucent, about 10 mins; DO NOT LET THEM BROWN. Add the chicken stock and bring to boil over high heat. Reduce the heat to med. and simmer until the potatoes are tender, about 12 minutes.
  2. working in batches, puree the soup in a food processor until smooth.
  3. In a large saucepan, whisk the dry mustard into the cream and bring to a boil over high heat. Reduce the heat to med. and simmer for 3 minutes At this point you can cover and refrigerate it for 2 days; just reheat before going ahead.
  4. Stir in the grated cheese and stir until just melted. Season with worcestershire sauce, pepper. Sprinkle with chives and serve at once.

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