Rich and Creamy White Cheddar Soup

Recipe by Wildflour
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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