We decided to do one of the soups Matt had marked in Soup's On!for dinner this week. This one sounded like a good, thick cheesy soup for a cold winter's night.
It was a snap to put together. Choose a good cheese for this as that will give you most of your favor. We added twice the Worcestershire than called for as we felt it needed a touch more of that flavor, your cheese may not so perhaps start with less & add more if needed. The recipe said you could chose to blend or not blend your soup. We decided to blend it to make it thicker but not all the way to leave it with some texture. We both thought this was a good decision as we loved the finished texture.
We made some homemade croutons to go on the soup & really felt like they added a lot to it. Next time we are thinking of adding some blanched broccoli to turn it into a broccoli & cheese soup.
(from Soup's On!)
2 T unsalted butter
3 scallions, chopped
2 stalked celery, diced
1 large carrot, diced
2 T all-purpose flour
2 1/2 c low sodium chicken or vegetable broth
1 medium russet potato, peeled & diced
1/2 c half & half
4 oz white cheddar, aged but not super sharp
1/2 t Tabasco sauce
1/2 -1 t Worcestershire sauce
In a soup pot melt the butter over medium-low heat. Add the scallions, celery & carrots. Cook about 10 minutes. Sprinkle with flour & stir while cooking for 3 minutes. Slowly add the broth while stirring. Add the potato & bring to a boil. Turn heat down to simmer & let cook for 20 - 30 minutes, until the potato is tender. Blend the soup to desired consistency. Whisk in the milk, cheese, Tabasco & Worcestershire. Serve immediately.