Creamy mustard cheese soup

Ingredients

• 1 litrechicken stock
• 2 tubs (200 g each)spreadable cheese
• 1 small potcrème fraîche
• 2 tbsp (about 30 ml)mustard
• to tastesalt and pepper
• 60 glean bacon lardons
• 1apple
• 2spring onions
• 1 tbsp, optionalpotato starch

Instructions

1. 1

   Heat the stock

   Bring the chicken stock to the boil in a saucepan.

2. 2

   Add the dairy

   Whisk the spreadable cheese and crème fraîche into the hot stock.

3. 3

   Stir in mustard

   Add the mustard and keep stirring until it is evenly mixed in and the soup thickens.

4. 4

   Thicken if needed

   If the soup seems too thin, lightly thicken it with 1 tablespoon of potato starch dissolved in a little stock or water.

5. 5

   Prepare the toppings

   Meanwhile, fry the bacon lardons until crisp. Cut the apple into small cubes and slice the spring onions thinly.

6. 6

   Season and serve

   Taste the soup and add pepper if needed. Ladle it into bowls and garnish with the bacon, apple and spring onions.

What is creamy mustard cheese soup?

This is a simple Dutch-style soup built around stock, spreadable cheese and crème fraîche, with mustard bringing a sharp, savoury note. Its creamy base is balanced with crisp bacon, fresh spring onion and bites of apple.

The recipe works because the toppings bring contrast to a smooth, rich soup, while stirring the cheese into hot stock helps it blend into the liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 840 calories, 25g protein, 24g carbs, 70g fat.

Most of the energy and fat come from the spreadable cheese, crème fraîche and bacon; the stock and apple contribute some carbohydrates, while the dairy and bacon provide protein. Serve with a generous salad or extra vegetables, and choose a modest amount of bread if you want to balance the rich soup.

Choosing the ingredients

Cheese: Use a soft, spreadable cheese that can be whisked into the stock. Different varieties vary in saltiness, so taste before adding extra seasoning.

Mustard: Stir it in gradually and taste; its strength and sharpness depend on the type used.

Toppings: A crisp, slightly tart apple gives a refreshing counterpoint to the creamy soup. Lean bacon lardons and spring onions complete the garnish.

Getting a smooth soup

Whisk the cheese and crème fraîche into hot stock rather than adding them in one lump. Keep stirring as the mixture warms so the cheese disperses evenly.

If the soup needs thickening, dissolve the potato starch in a little cold water or stock first, then stir it in. Adding the starch dry can leave lumps.

Checking the texture

The soup should be creamy and coat a spoon lightly, rather than becoming stiff. Stir continuously after adding the mustard and give the cheese time to blend before deciding whether it needs thickening.

If it thickens too much, loosen it with a splash of stock or water and stir until smooth.

Timing the toppings

Bacon: Fry the lardons while the soup comes together, until browned and crisp. Drain excess fat if you prefer a less oily garnish.

Fresh additions: Dice the apple and slice the spring onions while the bacon cooks. Add them just before serving so they retain their fresh texture.

What to serve with the soup

Serve it with crusty bread or toast for dipping. A simple green salad alongside can add a fresh, crisp contrast to the rich soup.

Recipe notes & tips

• Taste the soup before adding salt, as both stock and spreadable cheese can already be salty.
• Whisk the cheese in while the stock is hot to help it blend smoothly.
• Keep stirring after adding mustard so the flavour is evenly distributed.
• Fry the bacon until crisp for a more distinct contrast with the creamy soup.
• Cut the apple shortly before serving to keep the pieces looking fresh.

Variations

• Change the mustard: Use a wholegrain mustard for a more textured finish.
• Add herbs: Scatter chopped chives over the bowls with the spring onions.
• Use another apple: Choose a tart variety for a sharper contrast.
• Make it meat-free: Leave out the bacon and top with toasted seeds for crunch.
• Add vegetables: Stir cooked leeks into the soup for an extra savoury layer.

Common mistakes to avoid

• Adding cheese too quickly: Whisk it in gradually so it disperses into the stock.
• Skipping the taste check: Stock and cheese can be salty, so season only after tasting.
• Adding starch dry: Mix it with a little cold liquid first to avoid lumps.
• Over-thickening: Add the starch a little at a time and stop when the soup lightly coats a spoon.
• Preparing the apple too early: Dice it shortly before serving to keep it fresh.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan, stirring often; keep the bacon and fresh toppings separate and add them just before serving.

Frequently asked questions