Mustard Cheese Soup

Mustard Cheese Soup is the kind of cozy dish that makes you want to cancel your plans, grab a spoon, and declare the couch your kingdom. It comes together in a jiffy, which is perfect because patience is overrated when cheese is involved. Melt a little butter, whisk in some cornstarch and mustard, then add light cream and chicken broth. Bring it to a boil—just until it starts to dance—and then turn the heat down.

Now comes the star: Appenzeller cheese. This Swiss beauty has been aged to perfection and packs a bold, nutty, slightly tangy punch. It’s like Gruyère’s sassier cousin who shows up to fondue parties with stories to tell. When stirred into your Mustard Cheese Soup, it melts into silky, golden perfection.

The miracle of Speck

But the fun’s not over. In a naked skillet (that means no oil, folks), toss in cubed speck. Let it sizzle until it starts to crisp, then drizzle in honey. Watch the magic happen as it turns glossy and caramelized. These little sweet-salty nuggets become the ultimate topping for your Mustard Cheese Soup. If you cannot find speck, substitute thick-cut bacon cubes. Garnish everything with freshly chopped chives for that elegant “I totally planned this” look.

The recipe calls for Dijon mustard, but don’t stop there. Try whole-grain mustard for a rustic texture, spicy brown for a kick, or even honey mustard for a milder, sweeter twist. Each version transforms your Mustard Cheese Soup into something new.

Feeling experimental with cheese? Swap Appenzeller for Gruyère, Emmentaler, or even sharp Cheddar. They all melt beautifully and bring their own cheesy charm. Want to lighten it up? Trade the light cream for milk—still creamy, just less rich.

This soup serves four generous portions or makes a fancy starter for a fall feast. Pair it with a crisp green salad and a crusty baguette, and you’ve got yourself an instant crowd-pleaser. Whether you’re planning a cozy weeknight dinner or grooving up your Thanksgiving menu, Mustard Cheese Soup delivers warmth, flavor, and a little bit of Swiss mischief in every spoonful.

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Mustard Cheese Soup with Honey Speck

Course Appetizer, Soup

Cuisine German, swiss

Keyword Cheese Mustard Soup, Cheese soup, Fall Recipe, Honey Speck, Mustard Soup, Oktoberfest Recipes, Oktoberfest Soup, speck, Thanksgiving Recipes, Thanksgiving soup

Prep Time 20 minutes

Cook Time 25 minutes

Servings 1

Author Lora Wiley-Lennartz

Ingredients

• 2+1/2 tablespoons butter
• 2 tablespoons cornstarch
• 3 tablespoons Dijon mustard
• 1 + 1/2 cups milk or light cream
• 1+1/2 cups grated Appenzeller cheese
• 4 cups chicken broth
• 1 cup speck or thick-cut bacon pieces
• 1 tablespoon honey
• Freshly ground pepper
• 1/4 cup chopped fresh chives

Instructions

1. Melt the butter in a saucepan
2. Whisk in the cornstarch, then the mustard.
3. Stir in the milk until the mixture thickens.
4. Whisk in the broth.
5. Turn the heat down, add the cheese, and melt it slowly.
6. Season with pepper.
7. Cover and turn the heat down to its lowest.
8. Place a layer of baking paper on the counter.
9. Heat the speck in a naked skillet.
10. When it's almost crispy, drizzle in the honey and stir to coat.
11. Cook for another 2 minutes, stirring. Transfer to the baking paper.
12. Divide the soup into bowls, and portion the bacon to top each.
13. Garnish with the chives and serve.

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