Hudson S Cheddar Cheese Soup Recipe

Ingredients for Hudson S Cheddar Cheese Soup

• 4 tablespoons butter
• Onions
• 2 celery stalks, chopped
• Carrots
• 4 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon baking soda
• Whole Milk
• 2 cups chicken stock
• Aged Cheddar Cheese
• Salt to taste
• Freshly ground black pepper to taste
• Angostura bitters, to taste (about 2-3 dashes per bowl)
• Fresh parsley, for garnish

How to Make Hudson S Cheddar Cheese Soup

1. Melt 4 tablespoons of butter in a large stockpot over medium-high heat until foamy.
2. Add 1 medium onion (chopped), 2 celery stalks (chopped), and 1 medium carrot (chopped).
3. Sauté until the onion is softened and translucent, about 5-7 minutes.
4. Sprinkle in 4 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, and 1/2 teaspoon baking soda. Stir constantly for 2 minutes.
5. Gradually whisk in 4 cups milk and 2 cups chicken stock. Whisk continuously to prevent lumps.
6. Bring to a gentle simmer, stirring frequently to prevent scorching, until the carrots are tender, about 10-15 minutes.
7. Remove from heat. Add 2 cups (8 ounces) sharp cheddar cheese, shredded. Stir until completely melted and smooth.
8. Season generously with salt and freshly ground black pepper to taste.
9. Ladle soup into bowls.
10. Garnish each bowl with a dash of Angostura bitters (about 2-3 dashes) and a sprinkle of fresh parsley.
11. Serve immediately with crusty sourdough bread for dipping.