Rich And Creamy White Cheddar Soup

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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!!

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Steps

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In large pot , melt butter over medium-low heat.

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Add the green onions , celery and carrots , and cook until limp.

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Sprinkle the flour over the veggies , and stir and cook for 3 minutes to cook the flour.

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Add the chicken stock 1 cup at a time , stirring constantly.

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Add the potato.

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Bring to a boil then reduce heat to a simmer.

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Cook until potatoes are soft , about 20-30 minutes.

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Puree the soup in a blender or food processor and return to the pan.

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Slowly whisk in the half and half , cheese , tabasco and worcestershire sauce.

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Taste and salt if needed.

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Keep warm over low heat.

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Ladle into bowls and garnish with grated white cheddar or parmesan if desired.

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Serve with warm crusty bread or rolls.

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Ingredients

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unsalted butter, green onions, celery, carrots, flour, chicken stock, russet potato, half-and-half, white cheddar cheese, tabasco sauce, worcestershire sauce