Cheddar Cheese Soup

Total Time
50 min
15 min
35 min
Extra-sharp cheddar is especially full of flavor, making it possible to use only small amounts. If you like, omit the beer and substitute an extra cup of milk.


Canola oil

2 tsp


1 large, chopped


2 rib(s), medium, chopped


2 medium, chopped

Dry mustard

½ tsp

Vegetable broth

2 cup(s), low-sodium

Uncooked potato

1 pound(s), baking, peeled and cubed

Black pepper

¼ tsp, freshly ground


8 fl oz

1% low fat milk

1 cup(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

¾ cup(s), extra sharp variety


  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are lightly browned, about 8 minutes. Stir in the mustard and cook 1 minute.
  2. Add the broth, potatoes, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
  3. With a potato masher or fork, gently mash some of the vegetables against the bottom of the pan to slightly thicken the soup. Add the beer and milk; bring to a simmer. Remove the soup from the heat. Add the cheese, then stir until the cheese melts. Yields scant 1 1⁄2 cups per serving.


Cheddar cheese was first made in the village of Cheddar, in southwest England, in the sixteenth century. Early English settlers brought the formula for making cheddar cheese to the United States and Canada. It is now one of our most popular cheeses.Soups are often pureed to thicken them. If you want to save time and cleanup, try our back-to-basics method of mashing some of the vegetables against the bottom of the pan to help thicken the soup.