Rich and savory, this cheddar cheese soup is quite easy to make and tastes unforgettable. For best results, use Vermont cheddar cheese but you can also use other kinds of cheddar cheese to make this recipe adapted from The Norman Rockwell Illustrated Cookbook. Serve Vermont cheddar cheese soup with toasted or crusty bread. It’s also delicious with crackers or biscuits. If you’re feeling extra indulgent, sprinkle the soup with some bacon bits or sautéed mushrooms for a healthier option. Finely chopped chives also make a delectable garnish.

Carrots, celery, green pepper, and onions make the base of the soup. Butter gives it a rich taste and chicken stock rounds off its savory flavor. Evaporated milk gives the soup creaminess and flour is used to thicken the soup. You can also add beer and sherry to the soup to give it an exquisite taste but you can leave that option if you are serving the soup to children. Of course, the star of the dish is the grated cheddar cheese.

Vermont cheddar cheese is made in Vermont known for its white color, rich taste, semi-hard texture and complex flavor. Cheddar cheese from Vermont comes from the milk of cows that graze in the fertile valleys of Vermont organic family farms. Vermont cheddar cheese, as with other cheddar cheeses, is available as medium, sharp, or extra-sharp. You can choose what kind of cheddar cheese you depending on the intensity that you prefer.

Before cooking, make sure to prepare all the ingredients beforehand. Peel and chop all the vegetables and grate the cheese. The chicken stock should already be prepared before cooking. You can buy chicken stock in cans or cartons in the grocery store or make your own chicken stock at home by boiling down chicken bones and carcasses or a whole chicken.

Ingredients

½ cup finely diced carrots
½ cup fine diced celery
½ cup finely diced onion
½ cup finely diced green pepper
3 cups grated Vermont cheddar cheese
¼ cup butter
1/4 cup all purpose flour
4 cups chicken stock
2 cups evaporated milk
¼ teaspoon salt

Place the butter in a large saucepan over medium high heat. Once it’s melted, sauté the carrots, celery, onion, and green pepper for 5 minutes.

Add the flour and stir. Add the stock and simmer for 5 minutes.

Add the cheese a handful at a time. Stir in after each addition.

Add the evaporated milk. Season with salt and pepper. Add a little beer or sherry, if using.