White Cheddar and Leek Soup

A thick, creamy soup of cheesy white cheddar and delicious leek.

White Cheddar and Leek Soup

You'll want to use a real cheddar for this—none of that Americanized crap. A firm, sharp wedge from Somerset always works, but one of my favorites is Cabot Clothbound Cheddar, made in conjunction with the wonderful artisans at Jasper Hill Farm in Vermont. Whatever you use, make sure it is white.

Makes four soup course-sized servings.

Ingredients:

3 tablespoons unsalted butter
3 leeks, white part only, sliced thin
2 medium ribs celery, diced
1 clove garlic, minced
4 tablespoons all-purpose flour
1 bay leaf
2 cups chicken stock
1 cup heavy cream
1/2 pound Vermont or English cheddar, shredded
2 teaspoons acetic hot sauce, plus more to garnish
1 teaspoon Worcestershire sauce
1 teaspoon Marsala wine
2 teaspoons ground cayenne pepper, to garnish
sea salt, to taste
freshly-ground white pepper, to taste

Heat a heavy stock pot or dutch oven over medium heat. Add the butter. Once bubbling, add the leeks and celery. Saute, stirring occasionally, until soft, 4-5 minutes. Add the garlic and saute until the garlic is fragrant, about 30 seconds. Season with salt and white pepper.

Add the all-purpose flour. Cook, stirring occasionally, for 3 minutes.

Add the bay leaf. Slowly pour in the chicken stock, bringing it to temperature and integrating it with the flour. Raise heat to high. Once boiling, lower heat to a simmer and cook until everything is cooked through, about 20 minutes.

Remove from heat. Using an immersion blender, purée until smooth.

Slowly adding the cheddar

Add the heavy cream. Gradually, a small handful at the time, add the shredded cheese. Stir until fully melted and integrated before adding the next small handful. Return to heat and bring to a gentle simmer.

If using in black and white soup: Taste and adjust seasoning. Cook 2-3 more minutes, until cooked through and integrated, and then plate with the spicy black bean soup.

Otherwise: Add the hot sauce, Worcestershire sauce, and Marsala wine. Taste and adjust seasoning. Cook 2-3 more minutes, until cooked through and integrated. To plate, ladle into warm soup bowls. Garnish with chopped chive, cayenne pepper, and more hot sauce. Serve with crusty, rustic sourdough. Pairs well with a medium-bodied English ale.