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Savory Cheddar Cheese Soup

Source of Recipe


From "150 Best Slow Cooker Recipes"






List of Ingredients



• 1 Tbsp butter
  
• 1 leek, white part with just a bit of green, cleaned and finely chopped
  
• 2 medium carrots, finely chopped
  
• 2 stalks celery, peeled and finely chopped
  
• 1 tsp dry mustard
  
• 1/2 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 2 Tbsp all-purpose flour
  
• 2 cans (10 ounces each) condensed beef consommé (undiluted)
  
• 3 cups water
  
• 1 Tbsp Worcestershire sauce
  
• 1 bay leaf
  
• 1/2 cup whipping cream
  
• 3 cups shredded Cheddar cheese
  
• Hot pepper sauce to taste (optional)
  






Instructions



1. In a large skillet over medium heat, melt butter. Add leeks, carrots and celery. Turn heat to low, cover and cook for 10 minutes, until vegetables are soft. Add dry mustard, salt, pepper and flour to pan and cook, stirring, for 1 minute. Add consommé, water, Worcestershire sauce and bay leaf, and cook until slightly thickened.
   
   
2. Transfer mixture to slow cooker stoneware. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. Discard bay leaf. If desired, transfer solids plus 1 cup liquid to a food processor and process until smooth, then return mixture to slow cooker.
   
   
3. Add cream and cheese, cover and cook on HIGH for 15 minutes, until cheese is melted and mixture is bubbling. Ladle into individual serving bowls and pass the hot pepper sauce.
   
   Serves 4 to 6 as a light meal
   or 8 as a starter.