Eat like those on Downton Abbey with this silky smooth Cheddar Cheese Soup. During the Edwardian era, this soup would be served whenever there were special guests present. It’s rich and cheesy and perfect for a soup course.

Love a good, cheesy soup? Next try this Broccoli Cheddar Soup.

Bowl of Cheddar Cheese Soup with a spoon and green onions in the background.

I was first introduced to this Cheddar Cheese Soup in the book Edwardian Cooking. Like so many of us, I was obsessed with Downton Abbey, so of course, I was drawn to this cookbook and its recipes from that era.

I love soup, and make it regularly, but what drew me to this recipe was the history behind it. According to the author, it was protocol that if bread was served, soup must be served as well. This Cheddar cheese soup recipe was one of the most popular among the aristocrats, and was served whenever special guests were present. I also found it interesting that the author said that soups were served at room temperature because it wasn’t proper to blow on your soup. He also says that soups back then were served in shallow bowls.

When I went to make this soup recipe, I was actually afraid that it was just going to taste like a potato soup. Potatoes, after all, are a big component. But I was surprised to discover that this soup actually does taste more like Cheddar cheese than potatoes. We loved it, though, and loved the silky smooth texture and bold flavor from the cheese.

I didn’t have any one to serve me this soup at room temperature, and I didn’t serve it in a shallow bowl. But really, it was a hit. We were fans!

Ingredients

Butter: This is to sauté your vegetables in. You could also sub in olive oil.
Onion: I use a yellow onion, but a white onion will work, as well.
Potatoes: Russet potatoes will work the best in this recipe, just because they break down easily.
Garlic: The garlic is to add flavor. This recipe does call for a good amount, so if you aren’t a garlic fan, you can cut this back.
Broth: Chicken broth will give you the best flavor, but if you are looking to keep it vegetarian, you can use vegetable broth.
Cream: The cream will add thickness, and will also give you a silky texture. It also adds richness to the soup. I use heavy whipping cream.
Dry Mustard: The dry mustard gives a hint of flavor in the background. It does’t make the soup taste like mustard, but add that little bit of flavor to give the soup some complexity.
Cheese: I like to use sharp cheddar cheese because it will give you the most flavor.
Chives or Green Onions: I not only like that this brings in some color, but also so freshness, as well. You can definitely leave off the garnish, but I think it adds great flavor.

Cooking potatoes, onions, and garlic, then adding broth for Cheddar Cheese Soup.

How to Make Cheddar Cheese Soup

STEP 1: Melt the butter in your soup pot, then add the onions, potatoes, and garlic. Cook this, stirring, for about 10 minutes, or until the onion is translucent and the potatoes have just started to break down.

STEP 2: Add in the broth, and bring it to a boil. Reduce the heat and let the soup simmer for another 10 minutes, or until the potatoes are nice and tender.

Pureeing ingredients, then adding cream for Cheddar Cheese Soup.

STEP 3: Transfer the soup to a blender or food processor. You will most likely need to do this in 2 batches, as you don’t want to overfill the blender. Process until it is smooth, then return the soup back to the soup pot.

STEP 4: Mix the mustard powder into the cream, then mix this into the soup.

Mixing ingredients and adding shredded cheese to Cheddar Cheese Soup.

STEP 5: Heat the soup through, whisking to make sure everything is well combined. Let it simmer for about 5 minutes.

STEP 6: Add in the cheese. I like to do this a handful at a time, stirring until the cheese has melted after each addition. Serve the soup topped with your green onions or chives.

Bowl of Cheddar Cheese Soup on a wooden cutting board.

Tips and Tricks

This soup is not a very hearty soup, so it is best served as a starter, as a lunch, or with a big piece of bread.

The soup can be refrigerated and reheated later, but I would avoid freezing this soup. Because of the potatoes and the dairy, it may become grainy if it is frozen and thawed.

If you don’t want to transfer the soup to a blender, you can also use an immersion blender.

Bowl of Cheddar Cheese Soup topped with green onions.

More Cozy Soup Recipes

Creamy Tortellini Soup
Tomato Basil Soup
Butternut Squash Soup

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