Velvet Cheese Soup

Ingredients

• 1/4 pound butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1/2 cup flour
• 4 cups chicken broth
• 2 cups milk
• 3 cups shredded Cheddar cheese (12 oz.)
• 1/2 teaspoon Dijon-style mustard
• 1 teaspoon Worcestershire sauce
• 6 slices bacon- cooked and crumbled, if desired
• 3 potatoes, peeled, cubed and cooked, opt.
• broccoli flowerets, opt.

Instructions

1. In a large saucepan, melt butter, add onions, carrots and celery, sauté until soft but not brown, 10 to 15 minutes. Add flour. Cook and stir 2 minutes or until well blended. Slowly add 3 cups chicken broth, stirring with a wire whisk until mixture comes to a boil and thickens. Place mixture in a blender or food processor fitted with a metal blade, or you can use an immersion blender. I don’t do this step because I like the little chunks.
2. Return mixture to saucepan if you blended, stir in remaining 1 cup chicken broth and milk. Stir in cheese, mustard and Worcestershire sauce. Simmer over low heat until soup is hot and cheese is melted. Do Not Boil. May refrigerate up to 2 days.
3. Serve with crumbled bacon, if desired

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