Cheddar Soup with Potatoes, Corn, and Crunchy Crout

Name: Cheddar Soup with Potatoes, Corn, and Crunchy Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small yellow onion, chopped; 2 Tbsp. unsalted butter; 1/2 red pepper, chopped; 1 tsp. smoked paprika; 2 cups vegetable broth; 2 cups non-alcoholic beer; 1/2 cup heavy cream; 1 Tbsp. LEA & PERRINS Worcestershire Sauce; 1 cup KRAFT Shredded Cheddar Cheese; 2 cups quartered small potatoes; 1/2 cup corn kernels; 1 cup chopped bread; 2 tsp. oil

Servings: persons

1 small yellow onion, chopped
2 Tbsp. unsalted butter
1/2 red pepper, chopped
1 tsp. smoked paprika
2 cups vegetable broth
2 cups non-alcoholic beer
1/2 cup heavy cream
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 cup KRAFT Shredded Cheddar Cheese
2 cups quartered small potatoes
1/2 cup corn kernels
1 cup chopped bread
2 tsp. oil

1
Sautee the onions with butter in a large soup pot on low-medium heat until onions are translucent.
2
Add the chopped red pepper, and paprika, and cook until the pepper is soft.
3
Add the vegetable broth and bring to a simmer.
4
Using an immersion blender, blender, or food processor, puree the mixture until smooth.
5
Place the pot back on the stove, and add the beer, cream, Worcestershire, and cheddar.
6
Bring to a low simmer.
7
Add the potatoes and corn, and continue to simmer until the potatoes are soft.
8
Preheat the oven to 350 degrees F. Place the chopped bread onto a baking sheet.
9
Drizzle with olive oil and toss.
10
Bake for 10 minutes, until the bread is crunchy and hard.
11
Ladle the soup into bowls and serve with a few croutons on top.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small yellow onion, chopped, 2 Tbsp. unsalted butter, 1/2 red pepper, chopped, 1 tsp. smoked paprika, and more.

Yes, Cheddar Soup with Potatoes, Corn, and Crunchy Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar Soup with Potatoes, Corn, and Crunchy Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions