Restaurant Recipes

Maytag Cheddar Soup

Maytag Dairy Farms in Newton, Iowa, has long been known for its blue cheese. They have also made a white Cheddar cheese on and off throughout the years and that was the inspiration for this soul-satisfying soup.

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Yield: 4 to 6 servings


  • 1/4 cup (1/2 stick) unsalted butter
  • 6 scallions, chopped
  • 3 stalks celery, diced
  • 2 carrots diced
  • 1/4 cup all-purpose flour
  • 5 cups good-quality unsalted chicken stock
  • 1 large russet potato, peeled and diced
  • 1 cup milk or Half-and-Half
  • 1/2 pound Cheddar cheese, preferably white, coarsely grated
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • Salt (to taste, depending on the saltiness of the cheese)


  1. In a large pot, melt the butter over medium-low heat. Add the scallions, celery, and carrots and cook until limp, about 10 minutes.
  2. Sprinkle the flour over the vegetables, stir, and cook for 3 minutes.
  3. Add the chicken stock, 1 cup at a time, stirring constantly.
  4. Add the potatoes. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are soft, 20 to 30 minutes.
  5. At this point, you can puree the soup in a blender or you can leave it chunky. A puree will result in a thicker soup, while the non-pureed version provides a variety of textures. Both taste good.
  6. Whisk in the milk, cheese, Tabasco and Worcestershire.
  7. Taste, and add salt if needed.
  8. Serve immediately.

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