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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 celery stalks, cut into 1/2-inch dice |
2 medium carrots, peeled and cut into 1/2-inch dice |
1 granny smith apple, peeled, cored, and cut into 1/2-inch dice |
1 tablespoon vegetable or olive oil |
5 cups chicken broth |
1 medium baking potato, peeled and cut into 1-inch cubes |
1/2 pound cheddar, preferably white, grated (2 cups) |
1 teaspoon worcestershire sauce |
Directions:
1. In a large saucepan, cook the celery, carrots, and apple in the oil over medium heat until softened, 7 to 8 minutes. Add the chicken broth and potatoes; cover. Heat to boiling. Reduce heat to low, cover, and cook until the potatoes are tender, about 15 minutes.
2. Puree the soup in a blender or food processor. Return to saucepan and whisk in the Cheddar and Worcestershire. Season to taste with salt. Serve with croutons or crusty bread.
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