Vermont Cheddar Soup

Recipe by Member 610488
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READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.
  • 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.
  • 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.
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