Cheddar Soup

Photo by William Meppem
Ingredients
- 1 medium baking potato, peeled and cut into 1-inch cubes
- 2 celery stalks, cut into 1/2-inch dice
- 1 teaspoon Worcestershire sauce
- 1 tablespoon vegetable or olive oil
- 2 medium carrots, peeled and cut into 1/2-inch dice
- 5 cups chicken broth
- ½ pound Cheddar, preferably white, grated (2 cups)
- + 1 more ingredients
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- 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
In a large saucepan, cook the celery, carrots, and apple in the oil over medium heat until softened, 7 to 8 minutes. Add the chicken broth and potatoes; cover. Heat to boiling. Reduce heat to low, cover, and cook until the potatoes are tender, about 15 minutes.Puree the soup in a blender or food ...
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