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Cheddar Cheese Soup #2

Source of Recipe

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List of Ingredients

Cheddar Cheese Soup #2

1/4 c. butter, (1/2 stick)
1/4 c. chopped onion
3 stalks diced celery
2 grated carrots
1/4 c. flour
5 c. good quality unsalted chicken stock
1 large diced russet potato
1 c. half + half or milk
1/2 lb. coarsely grated white Cheddar cheese, (can use the orange if preferred)
1 tsp. hot sauce
1 tsp. Worcestershire sauce
salt (to taste, depending on the saltiness of the cheese and butter)

In a large pot, melt the butter over medium/low heat.
Add the onion, celery, and carrots and cook until limp, about 10 minutes.
Sprinkle the flour over the vegetables, stir, and cook for 3 minutes.
Add the chicken stock, 1 c. at a time, stirring constantly.
Add the potatoes and bring to a boil, then reduce to a simmer.
Cook until the potatoes are soft, 20 - 30 minutes.
At this point, you can puree the soup in a blender or you can leave it chunky.
A puree will result in a thicker soup, while the non-pureed version provides different textures. Both taste good.
Whisk in the half + half, cheese, hot sauce and Worcestershire.
Taste, and add salt if needed.
Serve immediately.
Makes 4 to 6 servings.


Recipe