Creamy Vermont Cheddar Soup

Ingredients

• 1 large yellow onion, halved and thinly sliced
• 4 cups vegetable broth
• 2 cups Vermont white cheddar, shredded
• 1 large russet potato, diced into 1/2-inch cubes
• ¾ cup heavy cream
• 8 leaves fresh sage leaves
• 1 tbsp dijon mustard
• ¼ cup white wine (optional but recommended)

Instructions

1. 1

   Heat 2 tbsp butter in a large pot over medium heat. Add the onion slices and cook, stirring occasionally, until deeply caramelized, 10–12 minutes. They should be soft and golden brown.

2. 2

   Pour in the white wine (if using) and scrape up any browned bits from the bottom. Cook for 1 minute until the aroma of wine fades slightly.

3. 3

   Add the broth and diced potato. Bring to a simmer and cook until the potato is fork-tender, 7–8 minutes.

4. 4

   Remove from heat. Pour in the cream, then add the cheddar and mustard. Stir until the cheese melts completely and the soup is smooth and glossy.

5. 5

   Crisp the sage leaves in a small skillet with 1 tbsp butter over medium-high heat until edges curl and they smell fragrant, 2–3 minutes.

6. 6

   Season the soup with salt and black pepper to taste. Ladle into bowls and top with the crispy sage and a crack of fresh pepper.

Tools you’ll need

• large pot (5-quart or larger)
• small skillet
• cutting board
• chef's knife
• ladle
• wooden spoon

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