Easiest Way to Cook Yummy Cheddar Onion and Leek Soup

Cheddar Onion and Leek Soup. This post may contain affiliate links. The key to this soup is taking your time to properly caramelize the onions before adding the wine or stock. I like to get those onions all golden and soft before adding in the leeks, shallots or garlic.

Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. In a large, thick-based saucepan, gently melt the butter, then add the leeks, onions and potatoes, stirring. I'm going to argue that this is the type of soup that needs to be made to order. You can have Cheddar Onion and Leek Soup using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cheddar Onion and Leek Soup

1. You need 1 tablespoon of Worcestershire sauce.
2. You need 2 of large white onions.
3. Prepare 2 of leeks.
4. It’s 3/4 quart of beef broth.
5. You need 1 teaspoon of ground sage.
6. It’s To taste of salt and ground black pepper.
7. Prepare 2/3 stick of butter salted.
8. You need 1 cup of shredded cheddar Monterey jack cheese.

Stir in the shallots, onion, and a big pinch of salt. I make a broccoli/leek soup (although sometimes lacking leeks I just use whatever. Which kind of onion would you like in the recipe? When your onions and leeks are lovely and silky, add the stock.

Cheddar Onion and Leek Soup step by step

1. Wash the leeks very well. Slice in half. Use all the white part, and the tender green part. Just make sure you rinse the leeks properly. Slice them thinly on a bias..
2. Peel and slice the onion. Heat the butter and add the leeks and onions..
3. Add the seasonings mix and sauté for 10 minutes.Then add the broth..
4. Bring to a boil. Boil 15 minutes then reduce heat to a simmer. Simmer 30 minutes covered..
5. Serve with shredded cheddar cheese with Monterey jack. I hope you enjoy.

Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce. Add water, herbs (if desired) and bouillon. US cheddar is nothing like it. Think parmesan (parmigiano reggiano for example) only milder and it melts just as well as mozzarella.