Rich, comforting, decadent…just some words to describe this cheesy soup. To take this soup from starter to entree, I sometimes serve it with a bacon grilled cheese…can there ever be too much cheese?

Ingredients:

• 1/4 cup (1/2 stick) butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 4 cups chicken broth
• 1 1/2 cups half and half (or light cream)
• 2 1/2 cups white Vermont cheddar cheese, grated (10 ounces)
• 1/2 tsp. Worcestershire sauce
• Dash Tabasco
• 1/4 cup parsley

Directions:

1. Melt butter in a heavy saucepan over medium-high heat.
2. Add onions, celery and garlic and sauté 5 minutes.
3. Mix in flour, paprika, and cayenne pepper and cook, stirring frequently, for 3 minutes.
4. Gradually stir in broth, bring to a simmer and cook for 2 minutes, stirring frequently. Reduce heat to medium-low, cover and simmer 15 minutes. 
5. Using a stick blender or standard blender, purée the soup until completely smooth.
6. Add half and half to soup and bring to a simmer over medium heat. 
7. Add cheese 1/2 cup at a time, stirring until cheese melts after each additions. 
8. Add Worcestershire sauce, Tabasco and parsley. 
9. Season to taste with salt and pepper.

Yields 6 Servings.