Creamy Vermont Cheddar Soup
Sharp Vermont white cheddar melts into a silky, broth-forward soup with caramelized onions and crispy sage. Ready in 25 minutes, deeply flavored and surprisingly light.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp butter in a large pot over medium heat. Add the onion slices and cook, stirring occasionally, until deeply caramelized, 10–12 minutes. They should be soft and golden brown.
Step 2
Pour in the white wine (if using) and scrape up any browned bits from the bottom. Cook for 1 minute until the aroma of wine fades slightly.
Step 3
Add the broth and diced potato. Bring to a simmer and cook until the potato is fork-tender, 7–8 minutes.
Step 4
Remove from heat. Pour in the cream, then add the cheddar and mustard. Stir until the cheese melts completely and the soup is smooth and glossy.
Step 5
Crisp the sage leaves in a small skillet with 1 tbsp butter over medium-high heat until edges curl and they smell fragrant, 2–3 minutes.
Step 6
Season the soup with salt and black pepper to taste. Ladle into bowls and top with the crispy sage and a crack of fresh pepper.
Tools you’ll need
- large pot (5-quart or larger)
- small skillet
- cutting board
- chef's knife
- ladle
- wooden spoon
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