Vermont Cheddar Cheese Soup

  • 1/4 cup (1/2 stick) butter
  • 2 cups onions, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 4 cups chicken broth
  • 1 1/2 cups half and half
  • 2 1/2 cups Vermont cheddar cheese, grated (10 ounces)
  • 1/2 tsp. Worcestershire sauce
  • Dash Tabasco
  • 1/4 cup parsley

Melt butter over medium-high heat.  Add onions, celery, and garlic and sauté 5 minutes.  Mix in flour, paprika, and cayenne pepper and stir 3 minutes.  Gradually stir in broth.  Bring to a boil.  Reduce heat to medium-low, cover and simmer 15 minutes.  Strain.  Return to same saucepan.  Add half and half to soup and bring to a simmer over medium heat.  Add cheese 1/2 cup at a time, stirring until cheese melts after each additions.  Mix in Worcestershire sauce, Tabasco, and parsley.  Season to taste with salt and pepper.

6 Servings

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