Vermont Cheddar Soup Recipe

Name: Vermont Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, divided; 3 small leeks, light green and white part only, cleaned and finely chopped; 1 medium carrot, peeled and finely chopped; 2 medium celery ribs, finely chopped; 1/4 cup all-purpose flour; 4 cups chicken stock or 4 cups vegetable stock; 1 cup half-and-half or 1 cup light cream; 1/2 lb vermont sharp cheddar cheese, shredded; 1 teaspoon dry mustard; 1 teaspoon Worcestershire sauce; salt and pepper, to taste; cayenne pepper, to taste; 3 apples, peeled, cored and finely diced

Servings: persons

1/2 cup unsalted butter, divided
3 small leeks, light green and white part only, cleaned and finely chopped
1 medium carrot, peeled and finely chopped
2 medium celery ribs, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock or 4 cups vegetable stock
1 cup half-and-half or 1 cup light cream
1/2 lb vermont sharp cheddar cheese, shredded
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
salt and pepper, to taste
cayenne pepper, to taste
3 apples, peeled, cored and finely diced

1
Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and saute until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.
2
Add the chicken stock slowly, whisking to evenly combine. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.
3
Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.
4
Add the half-and-half, cheese, mustard and Worcestershire sauce. Stir until the cheese is melted. Season to taste with salt, pepper and cayenne pepper. Keep warm.
5
Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn golden brown and soft, about 3 minutes. Ladle the soup into bowls and garnish each serving with a large tablespoon of the sauteed apple mixture.

1115

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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: 1/2 cup unsalted butter, divided, 3 small leeks, light green and white part only, cleaned and finely chopped, 1 medium carrot, peeled and finely chopped, 2 medium celery ribs, finely chopped, and more.

Yes, Vermont Cheddar Soup 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!

Vermont Cheddar Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions