Rich And Creamy Cheddar Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/4 cup unsalted butter
• 6 green onions, chopped
• 3 stalks celery, diced small
• 2 carrots, peeled and diced small
• 1/4 cup flour
• 5 cups chicken stock or 5 cups broth
• 1 large russet potato, peeled and diced
• 1 cup half-and-half, can sub milk
• 1/2 lb cheddar cheese, coarsely grated
• 1 teaspoon tabasco sauce
• 1 teaspoon worcestershire sauce

Recipe

• 1 in large pot, melt butter over medium-low heat.
• 2 add the green onions, celery and carrots, and cook until limp.
• 3 sprinkle the flour over the veggies, and stir and cook for 3 minutes to cook the flour.
• 4 add the chicken stock (or broth) 1 cup at a time, stirring constantly.
• 5 add the potato.
• 6 bring to a boil then reduce heat to a simmer.
• 7 cook until potatoes are soft, about 20-30 minutes.
• 8 puree the soup in a blender or food processor and return to the pan.
• 9 slowly whisk in the half and half (or milk), cheese, tabasco and worcestershire sauce.
• 10 taste and salt if needed.
• 11 keep warm over low heat.
• 12 ladle into bowls and garnish with grated cheddar or parmesan if desired. serve with warm crusty bread or rolls.