This one has vegetarian potential!
I started with a basic mirepoix (can any soup really begin otherwise?).
Added white pepper and HOT Dijon mustard (not American mustard labeled "Dijon" but mustard actually ~from~
Dijon: hot hot hot).
Did the immersion blender-magic-thing.
Added steamed fresh broccoli. Grated Parmesan. Crusty French baguettes.
Love the idea of a broco/cheddar soup that doesn't rely *quite* so heavily on cheese, cheese, and more cheese.