Ingredients:

  • Tbsp Unsalted Butter
  • large Leeks (white and light green parts only, finely sliced)
  • medium Carrots (finely diced)
  • Celery Stalks (finely diced)
  • cloves Garlic (minced)
  • tsp Dried Thyme
  • /4 cup All-Purpose Flour
  • cups Vegetable or Chicken Stock (low sodium preferred)
  • cups Whole Milk (warmed)
  • 1/2 cups freshly grated Sharp Cheddar Cheese
  • oz Cream Cheese (full fat)
  • tsp Dijon Mustard
  • Salt and Black Pepper (to taste)
  • Fresh Parsley (chopped, for garnish)

Instructions:

  1. Melt butter in a large, heavy-bottomed pot over medium heat. Add the sliced leeks, carrots, and celery. Sauté gently (sweat them) until softened but not browned (about 8–10 minutes). Add minced garlic and thyme; cook for 1 minute more until fragrant.
  2. Sprinkle the flour over the softened vegetables. Stir constantly for 2 minutes to cook out the raw flour taste, creating the roux.
  3. Gradually whisk in the stock, ensuring no lumps form. Bring the mixture to a gentle simmer. Cook, stirring occasionally, for 10 minutes until the vegetables are tender and the soup has slightly thickened.
  4. Reduce the heat to low. Slowly whisk in the warmed milk. Do not allow the soup to boil once the milk is added.
  5. Remove the pot from the heat entirely. Add the grated Cheddar and the cream cheese in small batches, stirring continuously until completely melted and smooth before adding the next batch. Stir in the Dijon mustard.
  6. Taste and adjust seasoning with salt and freshly ground black pepper. Season carefully, as the stock and cheese contribute salt.
  7. Ladle the hot soup into bowls. Garnish liberally with fresh parsley and serve immediately with crusty bread.