Cheddar Cheese Soup

1. 1

   Melt butter in a saucepan over medium heat. Add the onion, celery and carrots and sprinkle with the flour. Cook and stir for 3 to 4 minutes then add the chicken stock. Bring to a boil stirring constantly. Once it has started to boil, turn the heat to low and and simmer for 45 minutes or until thickened.

2. 2

   Remove soup from heat. Using an immersion blender or an upright blender, puree the mixture until smooth. (If using a blender, let the mixture cool before blending or blend in small batches and put a towel over it, to prevent it from exploding on you. After blending, return soup to the pot.)

3. 3

   With the pot on very low heat, add half-and-half, cheese and dry mustard. Heat until the cheese is melted and season with salt and pepper to taste and Tabasco if you choose. Garnish with croutons.

4. 4

   Adapted from the Joy of Cooking cookbook.

* Per serving · 4 servings · Values may vary.

No additional tips available.