Vermont Cheddar Soup

Whip up a pot of cheesy goodness and serve with tart apples and a loaf of crusty bread.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup unsalted butter, divided
• 3  small leeks, light green and white part only, cleaned and finely chopped
• 1  medium carrot, peeled and finely chopped
• 2  medium celery ribs, finely chopped
• 1⁄4 cup all-purpose flour
• 4  cups  chicken stock or 4  cups  vegetable stock
• 1  cup half-and-half or 1  cup  light cream
• 1⁄2 lb  vermont sharp cheddar cheese, shredded
• 1  teaspoon dry mustard
• 1  teaspoon Worcestershire sauce
•  salt and pepper, to taste
•  cayenne pepper, to taste
• 3  apples, peeled, cored and finely diced

Directions

1. Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and sauté until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.
2. Add the chicken stock slowly, whisking to evenly combine. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.
3. Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.
4. Add the half-and-half, cheese, mustard and Worcestershire sauce. Stir until the cheese is melted. Season to taste with salt, pepper and cayenne pepper. Keep warm.
5. Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn golden brown and soft, about 3 minutes. Ladle the soup into bowls and garnish each serving with a large tablespoon of the sauteed apple mixture.