Garden Cheddar Soup

Prep time
Total Time
3 ratings

Comforts the soul and warms the heart!


  • 3 tablespoons Organic Valley Unsalted Cultured Butter
  • 1 onion, chopped fine (large-sized)
  • 3 garlic cloves, peeled and minced
  • 3 sticks celery, chopped fine
  • 4 carrots, chopped
  • 6 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 6 cups chicken (or vegetable broth)
  • 2 potatoes, peeled and diced (medium-sized)
  • 1 12 cups Organic Valley Half & Half
  • 2 cups broccoli florets, lightly steamed
  • 4 cups grated Organic Valley Raw Sharp Cheddar Cheese
  • 12 teaspoon ground nutmeg
  • 12 teaspoon paprika
  • 1 tablespoon honey dijon mustard
  • salt to taste
  • freshly ground peppercorns to taste


In a large heavy pot, melt butter over moderately high heat and saute the onions, celery, and carrots for 5 to 7 minutes, or until tender. Add the flour and stir to coat, cooking for another minute or so. Add the white wine and chicken broth, stir to combine. Bring the mixture to a simmer.

Add the diced potato and simmer for 8 to 10 minutes, or until the potatoes are just tender. Stir in 1 cup of Half & Half. Stir in the broccoli and reduce heat to moderately low.

Add the grated Raw Sharp Cheddar a handful at a time, stirring after each handful until melted. Please do not allow soup to boil or scorch. If soup is too thick, stir in additional Half & Half to achieve desired consistency. Season soup with nutmeg, paprika, salt, pepper, Honey Dijon mustard and a few shakes of Tabasco if desired!

Serving Suggestions

Serve with Cracked Pepper Biscuits.


Harvest Cheddar Soup may be made a few days prior to service. Keep covered and chilled for up to 4 days. On the day of service, allow soup to warm slowly over low heat and stir regularly to avoid scorching.

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