This cheese soup with cream is pure, unapologetic indulgence. By combining both heavy cream and cream cheese with sharp cheddar, you get an impossibly smooth, velvety texture that coats your spoon and makes your taste buds sing.
This is not health food - it's comfort food at its richest. Save this for special occasions or those days when only the creamiest, most decadent soup will do.
The Triple Cream Secret
Three sources of creaminess:
- Heavy cream - Rich, pourable luxury
- Cream cheese - Tangy, silky smooth
- Sharp cheddar - Melts into velvety sauce
Tips for Perfect Texture
- Soften cream cheese before adding
- Never boil after adding cheese
- Add cheese gradually while stirring
- Strain if any lumps form
Serving Suggestions
- Small portions - it's rich
- Crusty bread for dipping
- As a fondue-style appetizer
- Special occasion starter
Cheese Soup with Cream
Ultra-rich soup with triple cream and premium cheddar cheese.
Nutrition per serving
485Calories
16gProtein
12gCarbs
42gFat
0gFiber
3gSugar
Ingredients
Instructions
-
Sauté aromatics. Melt butter in a large pot over medium heat. Add onion and cook 5 minutes until soft and translucent. Add garlic, cook 1 minute.
-
Make the base. Whisk in flour and cook 2 minutes. Gradually whisk in chicken broth and heavy cream. Simmer 10 minutes, whisking occasionally.
-
Add cream cheese. Reduce heat to low. Add softened cream cheese and whisk vigorously until completely smooth and incorporated.
-
Add cheddar. Add shredded cheddar one handful at a time, stirring constantly until each addition melts before adding more.
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Season and serve. Stir in white pepper and nutmeg. Taste and add salt as needed. Ladle into bowls and garnish with fresh chives.
Recipe Notes
- Lighter version: Use half-and-half instead of heavy cream.
- Cheese variety: Mix in Gruyère or Fontina for complexity.
- Serving size: A little goes a long way - serve smaller portions.
- Storage: Refrigerate 3 days. Reheat very gently, adding cream if needed.
