Vermont Cheddar Soup

• 1/2 cup unsalted butter, divided
• 3 small leeks, light green and white part only, cleaned and finely chopped
• 1 medium carrot, peeled and finely chopped
• 2 medium celery ribs, finely chopped
• 1/4 cup all-purpose flour
• 4 cups chicken stock or 4 cups vegetable stock
• 1 cup half-and-half or 1 cup light cream
• 1/2 lb vermont sharp cheddar cheese, shredded
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• salt and pepper, to taste
• cayenne pepper, to taste
• 3 apples, peeled, cored and finely diced

1. Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and 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. Keep warm.
5. Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn golden brown and soft, about 3 minutes. Ladle the soup into bowls and garnish each serving with a large tablespoon of the sauteed apple mixture.

unsalted butter, leeks, carrot, celery, flour, chicken stock, light cream, vermont sharp, mustard, worcestershire sauce, salt, cayenne pepper, apples

Taken from www.food.com/recipe/vermont-cheddar-soup-352783 (may not work)