Rich and Creamy White Cheddar Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I love to make soups throughout the fall and winter, and even though I don't make this one very often, it is one of my favorites. Hope you enjoy it as much as I do! Ingredients:
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 white cheddar cheese, coarsely grated |
1 teaspoon tabasco sauce |
1 teaspoon worcestershire sauce |
Directions:
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 white cheddar or parmesan if desired. Serve with warm crusty bread or rolls.
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