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Winery's Vermont White Cheddar Soup




Source of Recipe


Thornton Winery in Temecula, California


List of Ingredients




2 tablespoons butter
1 medium Spanish (yellow) onion -- chopped
1 leek (sliced and rinsed well)
1 to 2 sliced garlic cloves
1 stalk celery -- sliced
1 russet potato -- peeled and diced
3 to 4 cups chicken stock
1/2 cup heavy cream
1 cup grated Vermont white cheddar
salt and pepper to taste

Recipe



In a large saucepan, melt butter over medium flame and add onion,
leek, garlic, celery and potato. Cook 3 to 5 minutes, stirring to
avoid sticking and burning. Add chicken stock to pot. Simmer over
medium heat about 45 minutes.

Puree the mixture with a hand held blender or regular blender until
very smooth.

Add cream to soup. Add small amounts of white cheddar to pureed soup
mix, making sure that each batch of cheese is melted. Season to taste
with salt and pepper.

Serves 6.