Garlicky Cheddar Cheese Bisque

• 1 tablespoon butter
• 1 tablespoon canola oil
• 1 medium leek (white portion only), sliced
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped peeled parsnip
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 garlic cloves, minced
• 2 cans (14-1/2 ounces each) chicken broth
• 2/3 cup dry white wine
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 can (12 ounces) evaporated milk
• 2 cups shredded sharp white cheddar cheese
• Crushed baked pita chips
• Minced fresh parsley

1. In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer.
2. Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth.
3. Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.

butter, canola oil, carrot, celery, peeled parsnip, salt, pepper, garlic, chicken broth, white wine, cornstarch, cold water, milk, cheddar cheese, pita chips, fresh parsley

Taken from www.tasteofhome.com/recipes/garlicky-cheddar-cheese-bisque/ (may not work)