Cooking Instructions:

In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté the vegetables for about 5-7 minutes, or until they're softened and the onions are translucent.

Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.

Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Increase the heat to medium-high and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and stir in the shredded cheddar cheese, whole milk, and Dijon mustard. Continue to stir until the cheese has melted completely and the soup is smooth.

Season the soup with salt and pepper to taste. Allow it to simmer for another 5-10 minutes to let the flavors meld together.

Serve hot, garnished with croutons or chopped chives if desired.

For extra tips, consider using freshly grated cheese for a smoother melting process, as pre-packaged shredded cheese often contains anti-caking agents that can affect the texture.

You can also customize your soup by adding cooked bacon, sautéed mushrooms, or even a splash of hot sauce for some heat. If you prefer a thicker soup, simply add more flour or let it simmer longer to reduce.

Enjoy your delicious cheddar cheese soup!