Cheddar Soup

• 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

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.

celery stalks, carrots, apple, vegetable, chicken broth, baking potato, cheddar, worcestershire sauce

Taken from www.myrecipes.com/recipe/cheddar-soup (may not work)