Vermont Cheddar Soup

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

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Steps

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Melt 6 tablespoons of butter in a medium saucepan over medium heat.

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Add the leeks , carrot and celery and saut until tender or about 3 minutes.

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Sprinkle the flour over the vegetables and stir for 3 minutes , making sure to cook the flour evenly.

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Add the chicken stock slowly , whisking to evenly combine.

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Bring to a boil over medium heat , then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.

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Puree the soup in a blender , food processor or with a handheld mixer.

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Strain into a clean saucepan.

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Bring to a simmer.

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Add the half-and-half , cheese , mustard and worcestershire sauce.

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Stir until the cheese is melted.

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Season to taste with salt , pepper and cayenne pepper.

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Keep warm.

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Melt the remaining 2 tablespoons of butter in a small skillet.

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Saute the apple pieces until they start to turn golden brown and soft , about 3 minutes.

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Ladle the soup into bowls and garnish each serving with a large tablespoon of the sauteed apple mixture.

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Ingredients

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unsalted butter, leeks, carrot, celery ribs, all-purpose flour, chicken stock, half-and-half, sharp cheddar cheese, dry mustard, worcestershire sauce, salt and pepper, cayenne pepper, apples