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Cheddar Soup

Photo: William Meppem
Prep time 10 mins
Other time 20 mins
Yield 4-6 servings

Ingredients

  • 2 celery stalks, cut into 1/2-inch dice
  • 2 medium carrots, peeled and cut into 1/2-inch dice
  • 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
  • 1 tablespoon vegetable or olive oil
  • 5 cups chicken broth
  • 1 medium baking potato, peeled and cut into 1-inch cubes
  • 1/2 pound Cheddar, preferably white, grated (2 cups)
  • 1 teaspoon Worcestershire sauce

Nutrition Information

  • calcium 364 mg
  • calories 281
  • caloriesfromfat 1 %
  • carbohydrate 15 g
  • cholesterol 48 mg
  • fat 18 g
  • fiber 3 g
  • iron 1 mg
  • protein 15 mg
  • satfat 10 g
  • sodium 713 mg

How to Make It

  1. 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.

  2. Puree the soup in a blender or food processor. Return to saucepan and whisk in the Cheddar and Worcestershire. Season to taste with salt. Serve with croutons or crusty bread.