Cheddar Soup

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

Preparation

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.