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.
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.
Tasted okay but the cheese was stringy and rubbery. I probably won't make this again.
Was okay, but not too much taste. Watery and I used cheddar, but it came out stringy.
