What's not to love about a bowl of warm, melty cheese soup? This is hearty, rich and perfect for getting cozy with on a cold night — or warming you up at a chilly tailgate.
Technique tip: Keep the heat very low or turn off the stove completely when adding the grated cheddar cheese to avoid clumping. Stir in the cheese a little at a time, until each batch melts.
Swap option: Beer can be substituted for wine.
In a large Dutch oven, melt butter over medium heat. Add onion, carrot, celery, bay leaf and thyme. Cook, stirring often, until onions are translucent and vegetables are tender, about 8 to 10 minutes. Add flour and paprika, and stir, cooking until the flour begins to turn golden brown, about 3 minutes. Stir in white wine, milk and chicken broth. Bring to a low simmer and let cook on low, covered, for about 20 minutes. Use an immersion blender or transfer to a blender and blend until smooth.
On low heat, gradually add Velveeta until melted. Slowly add cheddar cheese, constantly stirring until melted. Serve with desired toppings.