Cheese Soup

Cheese Soup

Serves 6

Ingredients
·    4 tablespoons unsalted butter
·    1/2 yellow onion, finely chopped
·    1 stalk celery, finely chopped
·    2 small carrots, finely chopped
·    1 clove garlic, minced
·    1 stick Butter
·    1/2 cup flour
·    4 1/2 cup Chicken Stock
·    1 cup heavy cream
·    1/2 lb Sharp Irish Cheddar, shredded
·    1/2 lb Cahill Porter Cheddar, shredded
·    1 1/2 teaspoons kosher salt
·    1/4 teaspoon black pepper
DIRECTIONS
Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly, add the flour and cook for 3 minutes, or so, till thickened. Still stirring constantly, add 2 cups of the broth slowly and cook until a thick, smooth paste forms, again, about 3 minutes. Still stirring, add the shredded cheeses followed by the remaining stock. When the cheese is melted, add the salt and pepper, and simmer over medium-low heat for 20 minutes, stirring occasionally. Before serving, stir in the cream and heat through. Let cool for 5 minutes and serve.