Directions:
- Base - In a large soup pot, add the butter and bring to medium heat and melt. Then add in the onion, celery, leeks and garlic and coat until slightly tender. You don't want to brown these. Just slowly cook, about 8-10 minutes.
- Roux and Broth - Add in the flour, dijon mustard and cook another minute to thicken the vegetables and make a roux, stirring constantly so it doesn't burn. Add in the wine and whisk in to deglaze the pan and get all the bits if any off the bottom and to thicken the sauce. Slowly add in the broth and bring to medium high heat. Cook for 3-4 minutes.
- Puree - Remove from the heat when you do this. I like to use my immersion blender for this, it is so easy - invest in one, it is so worth it. But if you don't have one, use your good old fashioned blender. I puree about half way, I like a little texture to remain in my soup, but also like it creamy. So puree until it is to the consistency you like, return to the stove and continue to cook on medium heat for another 10 minutes.
- Finish - Add in half of the milk and half of the cream, the cheese (cheddar and parmesan), fresh thyme, and red pepper flakes. Stir and continue to cook until the cheese has melted. Continue to add a little milk and cream even amounts until you reach your desired consistency. I do this because I have found some like their soup thicker, and others thinner, so I just keep adding a little at a time until it is right for you.
- Test for Salt and pepper and add in the scallions. Cook just a couple of minutes more.
- Serve - A large mug or bowl and add some parsley and tomato on top. ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1176.87 Kcal (4927 kJ) | ||
| Calories from fat | 799.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 88.83g | 137% | |
|---|---|---|---|
| Cholesterol | 289.88mg | 97% | |
| Sodium | 1907.28mg | 79% | |
| Potassium | 777.21mg | 17% | |
| Total Carbs | 43.37g | 14% | |
| Sugars | 12.65g | 51% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 48.8g | 98% | |
| Vitamin C | 28.7mg | 48% | |
| Vitamin A | 3.3mg | 111% | |
| Iron | 2mg | 11% | |
| Calcium | 1427.3mg | 143% | |
| Amount Per 100 g | |||
| Calories | 132.73 Kcal (556 kJ) | ||
| Calories from fat | 90.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 137% | |
|---|---|---|---|
| Cholesterol | 32.69mg | 97% | |
| Sodium | 215.11mg | 79% | |
| Potassium | 87.66mg | 17% | |
| Total Carbs | 4.89g | 14% | |
| Sugars | 1.43g | 51% | |
| Dietary Fiber | 0.56g | 20% | |
| Protein | 5.5g | 98% | |
| Vitamin C | 3.2mg | 48% | |
| Vitamin A | 0.4mg | 111% | |
| Iron | 0.2mg | 11% | |
| Calcium | 161mg | 143% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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