White Cheddar Cheese Soup

* 1 stick of butter
* 3 small leeks, white part only, split in half, diced small
* 3 celery stalks, diced small
* 1 carrot, peeled and diced small
* 1/4 cup flour
* 4 cups chicken stock
* 1 cup heavy cream
* 1/2 pound white Cheddar, grated, plus 1/4 cup for garnish

In a saucepan, melt the butter. Saute the vegetables for about 3 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Dust the vegetables with the flour and stir for 3 minutes. Whisk in the chicken stock, 1/2 cup at a time. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 45 minutes. Remove from the heat and puree until smooth. Strain the soup into a clean saucepan. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl. Garnish the soup with bacon, grated cheese, chives, and long chives.

Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user PROSODY.