Festive Cheese Fondue Soup

This Festive Cheese Fondue Soup is a hearty and festive dish to make for your New Year’s Eve or New Year’s Day meal. My go-to Christmas dinner is a Champagne Three-cheese and marinated sirloin fondues. A green side and tiny potatoes, broccoli and baguette chunks for dipping and done. It’s an easy and fun meal. But I digress. I like to get creative by incorporating fondue into other recipes  This one is no exception.

This Festive Cheese Fondue soup has a base of potatoes and celery root to give it heft. Garlic and onions are added to enhance the flavor. Vegetable stock, white wine, and heavy cream make up the broth. Leftover Emmenthaler and Gruyere from the holidays give this recipe its fondue-ness. However, use any combination of cheeses you have on hand. This recipe is a great cheeseboard leftovers cleaner.

The star-shaped croutons for this Festive Cheese Fondue Soup are optional. To save time, garnish the soup with parsley or chives and skip the croutons altogether. I had leftover baguettes. So I sliced one in half horizontally. Then, I used a star cutter to create shapes. The shapes were brushed with butter and then toasted in the oven.

This soup is rich. However, instead of a complete potato base, the celery root lightens up the carbs.

I am also a fan of one-pot dinners. This Festive Cheese Fondue Soup served with a nice salad is a perfect holiday meal. Add in a substantial charcuterie board for a great way to ring in the new year.

Tips for making this Soup Recipe:

• Use leftover cheese or whatever you have on hand. No need to go out and buy Emmenthaler or Gruyere which can be pricey.
• Use leftover bread from your holiday appetizers to create croutons. Baguettes and fondue are like Mickey & Judy but there is no rule that says you can’t use another type of bread. Better yet if you have a rustic loaf sitting around, use it.
• Cut the fat: I used heavy cream. Feel free to substitute light cream instead.
• Cut the carbs: Lose the potatoes entirely. Swap them out for celery root.
• If you do not have a stick blender, transfer the mixture to a blender or food processor, puree, and then return it to the pot.

Print

Festive Cheese Fondue Soup

A rich and delicious soup perfect for Christmas or New Year's Eve.

Course Soup

Cuisine Austrian, German, swiss

Keyword fondue, Potato Soup

Prep Time 25 minutes

Cook Time 30 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1 onion peeled & diced
• 1 large garlic clove peeled & minced
• 2 C peeled & diced celery root
• 2 C peeled & diced russet potatoes
• 2 T unsalted butter
• 2 T flour
• 1 C dry white wine
• 3 cups vegetable stock
• 6 slices baguette
• 5 oz shredded Emmental
• 5 oz shredded Gruyere
• 1/2 cup heavy cream
• Salt & Freshly ground pepper
• Pinch each of ground nutmeg cloves, & anise
• 2 T chives
• Star cutter

Instructions

1. -Melt butter in large pot. Add onion, garlic, celery & potato.

2. -Cook stirring until onion becomes transparent.

3. -Sprinkle flour over the top. Mix to combine.

4. -Add wine & broth.

5. -Bring to a boil. Turn heat down to low. Simmer 20 min.

6. -Preheat oven to 350 F

7. -Melt remaining tablespoon of butter.

8. -Cut baguette in half lengthwise, then cut out stars.

9. -Brush stars with butter & place on a baking sheet

10. -Bake 10-12 min or until crunchy. Set aside.

11. -Remove soup from heat. Puree with a stick blender or food processor.

12. -Return to heat.

13. -Pour in the cream and gradually stir the cheese into the soup.

14. -Depending on the desired consistency, add more broth or let it simmer.

15. -Add spices and season to taste with Salt & pepper.

16. -Divide the soup into 4 bowls.

17. Sprinkle with chives. Garnish with crouton stars & serve

Like this Festive Cheese Fondue Soup? Also, check out some of these other delicious recipes:

PUMPKIN BEER SAUERKRAUT FONDUE

FONDUE-STUFFEED BAKED POTATOES

CHOCOLATE CHERRY VALENTINE’S FONDUE

Chestnut Cream SouCreamy Hazelnut Chicken Noodle Prosecco Soup