Cheddar Cheese Soup

Cheddar Cheese Soup

Ingredients:
1 large onion 2 large potatoes, pared & cubed (3 c.)
1 cup chopped celery 3 cups milk
¼ cup butter or margarine 3 cups shredded sharp cheddar cheese
¼ cup all purpose flour (12 ounces)
¾ teaspoon dry mustard ¼ teaspoon pepper
2 teaspoons Worcestershire sauce salt (optional)
2 cups chicken broth ½ pound kielbasa sausage (optional)
2 medium carrots, chopped (1 cup)

Directions:
Sauté onion and celery in butter in kettle 3 minutes or until soft. Stir in flour, mustard and
Worcestershire sauce. Cook, stirring, 2 minutes or until vegetables are evenly coated and
mixture is bubbly. Stir in broth, carrots, and potatoes. Optional: add kielbasa sausage cut into
¼" slices, if you wish. Bring to boiling. Lower heat; cover; simmer, stirring occasionally, 25
minutes or until potatoes and carrots are tender. Add milk. Cook over medium heat until
ALMOST boiling; do not boil. Reduce heat to low; stir in cheese until melted. Add pepper
and salt, if you wish. Ladle into soup tureen or heated soup bowls. Garnish with extra
cheese.
Garden Potato Chowder
Kim Toney