Photo: William Meppem Photo by: Photo: William Meppem

Cheddar Soup

Real Simple OCTOBER 2001

  • Yield: 4-6 servings
  • Prep time: 10 Minutes
  • Other: 20 Minutes


  • 2 celery stalks, cut into 1/2-inch dice
  • 2 medium carrots, peeled and cut into 1/2-inch dice
  • 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
  • 1 tablespoon vegetable or olive oil
  • 5 cups chicken broth
  • 1 medium baking potato, peeled and cut into 1-inch cubes
  • 1/2 pound Cheddar, preferably white, grated (2 cups)
  • 1 teaspoon Worcestershire sauce


In a large saucepan, cook the celery, carrots, and apple in the oil over medium heat until softened, 7 to 8 minutes. Add the chicken broth and potatoes; cover. Heat to boiling. Reduce heat to low, cover, and cook until the potatoes are tender, about 15 minutes.

Puree the soup in a blender or food processor. Return to saucepan and whisk in the Cheddar and Worcestershire. Season to taste with salt. Serve with croutons or crusty bread.

Nutritional Information

Amount per serving
  • Calcium: 364mg
  • Calories: 281
  • Calories from fat: 1%
  • Carbohydrate: 15g
  • Cholesterol: 48mg
  • Fat: 18g
  • Fiber: 3g
  • Iron: 1mg
  • Protein: 15mg
  • Saturated fat: 10g
  • Sodium: 713mg

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Cheddar Soup Recipe