This is another recipe that I made to mimic a recipe from our local restaurant that changes its menu weekly. This soup was not exactly right but it was still very delicious. This recipe is from FamilyFun.com. If I make it again, I will leave out the apples.
Vermont Cheddar Soup
1/2 cup (1 stick) unsalted butter, divided
3 small leeks, light green and white parts only, cleaned and finely chopped
1 medium carrot, peeled and finely chopped
2 medium celery stalks, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
1 cup half-and-half (or light cream)
1/2 lb. Vermont sharp cheddar, shredded
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper
Cayenne pepper to taste
1 Pippin or Machintosh apple, peeled, cored and finely diced
1. Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery. Saute until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.
2. Add the chicken stock slowly, whisking to evenly combine. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.
3. Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.
4. Add the half-and-half, cheese, mustard and Worcestershire sauce. Stir until the cheese is melted. Season to taste with salt, pepper and cayenne pepper.
5. Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn brown, about 3 minutes. Ladle the soup into bowls.