Vermont Cheddar Soup
Average user rating 
/ 4
2 Users Voted
Description
One of our all-time favorite recipes, the creamy Vermont Cheddar is deliciously addictive.
/ 4
2 Users Voted
Ingredients
At a glance
Restaurant Recipes
Soups
3 quarts chicken stock
2 cloves garlic, minced
6 oz. flour 5 oz.butter
1 cup heavy cream
2 bay leaves
1 lb. grated Cabot Sharp Cheddar cheese
1 cup carrots, grated
1 cup celery, minced
1 small onion, chopped
2 cups half & half
1 teaspoon fresh thyme, finely chopped
Salt & fresh ground pepper
2 cloves garlic, minced
6 oz. flour 5 oz.butter
1 cup heavy cream
2 bay leaves
1 lb. grated Cabot Sharp Cheddar cheese
1 cup carrots, grated
1 cup celery, minced
1 small onion, chopped
2 cups half & half
1 teaspoon fresh thyme, finely chopped
Salt & fresh ground pepper
Methods/steps
Bring stock to boil. Melt butter in heavy stockpot, add onions & garlic, soften. Add flour to butter & onion mixture. Stir to combine well, turn heat very low. Stirring occasionally, cook about 15 minutes. Add stock 1/3 at a time. Stir with whisk until smooth. Season with thyme, bay leaves, salt and pepper. Cook over low heat, until smooth and creamy. Add grated cheese.
Boil water in separate saucepan, add celery and carrots, cook until just tender. Drain well. Add celery-carrot mixture to large stockpot. Add half & half and heavy cream. Stir well. Serve hot, but do not overheat.
Boil water in separate saucepan, add celery and carrots, cook until just tender. Drain well. Add celery-carrot mixture to large stockpot. Add half & half and heavy cream. Stir well. Serve hot, but do not overheat.
Additional Tips
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
Reviews
Review by SusanD ,
Thursday, February 11 2010
We love this soup, and have made it twice this winter. Also have discovered that this soup freezes well. Just thaw in the fridge and reheat gently.
