Blender Cheddar Soup

Creamy cheddar cheese soup gets a smooth and delicious makeover in a blender. This quick and easy recipe is perfect for a cozy meal, packed with melty cheese and your favorite vegetables.

5 from 1 vote

Course: Soup

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 431kcal

Author: Michelle

Ingredients

3 cups chicken stock
3 tablespoons white wine or dark beer
1/2 onion
2 cloves garlic
2 stalks celery
2 Granny Smith apples
2 potatoes baked
1/4 teaspoon dried thyme
1/4 teaspoon nutmeg fresh grated
1 1/2 cups cheddar cheese
White pepper to taste
2 tablespoons unsalted butter ONLY for the non-blender version

Instructions

For the Blender Version:

Bake the potatoes as you normally would. Once baked, cut into quarters or so, but leave the skins on.
Add the chicken stock, wine, onion (peeled not chopped), garlic (peeled not chopped), celery, apples (cut into chunks), potatoes, thyme, nutmeg, and white pepper.
3 cups chicken stock, 3 tablespoons white wine, 1/2 onion, 2 cloves garlic, 2 stalks celery, 2 Granny Smith apples, 2 potatoes, 1/4 teaspoon dried thyme, 1/4 teaspoon nutmeg, White pepper
Slowly bring the blender to high speed. Leave it at high speed for seven or so minutes – you want to see the steam starting to not just build up inside your container but escape, as well.
Lower the blender’s speed to a fairly low one. Based on how your blender is set up, either remove the entire top or just the middle part of it so that you can start dropping in the cheese. Once the cheese is added, blend another 20 or so seconds – not too long, or it will start to get gritty with the cheese.
1 1/2 cups cheddar cheese
Add your pepper to taste, and serve immediately.

For the Non-blender Version:

Bake the potatoes as you normally would. Once they are baked, cut them into chunks – size isn’t specific, as you’ll puree them later.
Chop your half onion into smallish piece. Chop your garlic, as well. Melt the butter in a heavy soup pan. Add the onion and then the garlic. Sautee 2-3 minutes. Chop the celery and apple, then add them. Continue to saute the mixture, stirring periodically, until the onions are turning translucent.
2 tablespoons unsalted butter
Add the chicken stock, wine and baked potatoes. Add the thyme and nutmeg, as well. Simmer for 10-15 minutes.
Blend the soup in batches – or if you have an immersion blender, go ahead and put it to the test. You want the soup pretty smooth at this point.

Equipment

Spatula Set

Bamboo Cutting Board

Chef's Knife

Notes

If wine is unavailable, you can always go with dark beer for this recipe.
When you puree hot liquids, be sure you are holding the lid on and use a folded hand towel to do so to protect yourself in case of mishap.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.