Cheddar Onion and Leek Soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, cheddar onion and leek soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Cheddar Onion and Leek Soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Cheddar Onion and Leek Soup is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have cheddar onion and leek soup using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cheddar Onion and Leek Soup:
  1. Take 1 tablespoon Worcestershire sauce
  2. Get 2 large white onions
  3. Get 2 leeks
  4. Prepare 3⁄4 quart beef broth
  5. Take 1 teaspoon ground sage
  6. Take To taste salt and ground black pepper
  7. Get 2⁄3 stick butter salted
  8. Take 1 cup shredded cheddar Monterey jack cheese

Stir everything round and add the onions, shallots and leeks. Season with sea salt and black pepper. This rich and intensely flavoured English-style soup will become a winter favourite. Use a three- to five-year-old Cheddar for the best flavour.

Steps to make Cheddar Onion and Leek Soup:
  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

This rich and intensely flavoured English-style soup will become a winter favourite. Use a three- to five-year-old Cheddar for the best flavour. At the end of cooking, adjust salt to taste if necessary, because the salt content of the cheese and broth varies. Pass the pepper mill at the table. Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper.

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