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Soup's On: Velvet Cheese Soup

  • 1/4 pound butter
  • 1/2 cup finely chopped carrots
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/3 cup flour
  • 4 cups chicken broth, divided
  • 2 cups milk
  • 3 cups shredded Cheddar cheese
  • 1/2 teaspoon dijon-style mustard
  • 1 teaspoon Worcestershire sauce
  • 6 slices bacon, cooked & crumbled
In a large saucepan, melt butter.  Saute carrots, onion and celery until soft but not brown -- about 10 minutes.  Add flour.  Continue to cook, stirring until blended, for another 2 minutes. Slowly add 3 cups of chicken broth --whisking until mixture comes to a boil and thickens.  Remove from heat.

In a food processor, blend until smooth.  Return to a clean saucepan.

Stir in remaining chicken broth and milk.  Stir in mustard and Worcestershire sauce.  Add cheese in small batches.  Simmer over low heat until cheese is melted and soup is hot.  Do not boil.

Serve with bacon crumbles.

Note:  you can make this as a broccoli-cheese soup by cooking a package of frozen, chopped broccoli according to package directions -- just add it in at the food processor stage.
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