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Cheddar-beer fondue is one of our favorite special-occasion dinners, but we are always left with more fondue than we can eat in one sitting. I shudder at the thought of discarding all of the leftover cheesy goodness, but couldn’t find anything good to make out of it until I discovered this recipe on one of my new favorite blogs, Skinnytaste. The recipe calls for grated cheddar cheese, but I’ve found it works beautifully with leftover fondue as well. I’ve even made bread bowls for it (post coming soon) but it’s fabulous with any bread on the side. I made a few changes to the original recipe- here’s what you’ll need for my version:

1 medium yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
3 tbsp butter
2 tbsp flour
2 1/2 to 3 cups vegetable stock*
1 cup milk
1 large Russet potato, peeled and diced small
2 tsp salt, divided
6 cups broccoli florets (about three crowns), chopped into small pieces
1-1/2 cups grated cheddar cheese or leftover cheddar fondue, crumbled
1/3 cup grated parmesan cheese


In a large soup pot, melt butter.  Add onion, carrot, and celery and sauté on low heat for about 5 minutes. Add garlic and saute briefly. Add flour, salt and pepper to the pot and stir, forming a roux.


Add vegetable stock, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 8-10 minutes.


While soup mixture is cooking, steam broccoli in another large pot until tender (about 8 minutes, stirring frequently). Add broccoli florets and parmesan cheese to soup pot and stir well. Add cheddar or fondue, stir well and adjust salt and pepper to taste.


Remove from heat and blend soup until not quite smooth, using a regular or immersion blender. Serves 6.

*If I don’t have any homemade vegetable stock, I just use water and 2 1/2 teaspoons Better than Bouillon Vegetable Base.