White Cheddar Cheese Soup

• 1 stick of butter
• 3 small leeks, white part only, split in half, diced small
• 3 celery stalks, diced small
• 1 carrot, peeled and diced small
• 1/4 cup flour
• 4 cups chicken stock
• 1 cup heavy cream
• 1/2 pound white Cheddar, grated, plus 1/4 cup for garnish
• 1 teaspoon Hot Sauce
• 1 teaspoon Worcestershire Sauce
• 1/4 cup chopped crispy bacon
• 2 tablespoons chopped chives
• Long chives
• Loaf of crusty bread

1. In a saucepan, melt the butter.
2. Saute the vegetables for about 3 minutes, or until wilted.
3. Stir in the garlic and season with salt and pepper.
4. Dust the vegetables with the flour and stir for 3 minutes.
5. Whisk in the chicken stock, 1/2 cup at a time.
6. Bring the liquid up to a boil and reduce to a simmer.
7. Simmer the soup for 45 minutes.
8. Remove from the heat and puree until smooth.
9. Strain the soup into a clean saucepan.
10. Bring the soup up to a simmer.
11. Whisk in the cream, cheese, hot sauce and Worcestershire sauce.
12. Season the soup with salt and pepper.
13. Ladle the soup into a shallow bowl.
14. Garnish the soup with bacon, grated cheese, chives, and long chives.

butter, leeks, celery stalks, carrot, flour, chicken stock, heavy cream, white cheddar, hot sauce, worcestershire sauce, bacon, chives, chives, crusty bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/white-cheddar-cheese-soup-recipe.html (may not work)