Photo: William Meppem
Prep Time
10 Mins
Other Time
20 Mins
4-6 servings

How to Make It

Step 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.

Step 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.

Ratings & Reviews

cheritx's Review

March 02, 2014
Tasted okay but the cheese was stringy and rubbery. I probably won't make this again.

fritzs's Review

October 12, 2009
Was okay, but not too much taste. Watery and I used cheddar, but it came out stringy.