Creamy Cheddar Cheese Soup
The Big Book of Soups & Stews, by Maryana Vollsted
2 TBSP butter or margarine
1/2 cup chopped yellow onion
1/2 cup chopped celery
2 TBSP all-purpose flour
2 cups chicken stock or broth
1 large russet potato (about 3/4 lb.), peeled, diced
1 cup packed grated English Farmhouse Cheddar (ON SALE this month!)
2 or 3 drops Tabasco sauce
chopped chives or green onions for topping
1/2 cups milk
1/2 TSP salt
1/8 TSP ground white pepper
In a soup pot over medium heat, melt butter. Add onion and celery and sautee until tender, about 5 minutes. Sprinkle with flour. Stir 1 minute. Gradually whisk in stock and milk and bring to a boil.
Add potato, salt, and white pepper. Reduce heat to medium-low and simmer, uncovered, until potato is tender, about 20 minutes. Add cheese, 1/2 cup at a time, stirring until melted after each addition.
Add Tabasco sauce and stir. Ladle into bowls and sprinkle with chives or green onions. Makes 4 servings.