Recipe by Wildflour
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!
- 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 See How It's Made
- In large pot, melt butter over medium-low heat.
- Add the green onions, celery and carrots, and cook until limp.
- Sprinkle the flour over the veggies, and stir and cook for 3 minutes to cook the flour.
- Add the chicken stock (or broth) 1 cup at a time, stirring constantly.
- Add the potato.
- Bring to a boil then reduce heat to a simmer.
- Cook until potatoes are soft, about 20-30 minutes.
- Puree the soup in a blender or food processor and return to the pan.
- Slowly whisk in the half and half (or milk), cheese, tabasco and worcestershire sauce.
- Taste and salt if needed.
- Keep warm over low heat.
- Ladle into bowls and garnish with grated white cheddar or parmesan if desired. Serve with warm crusty bread or rolls.