Supreme Recipes

Ingredients

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

Methods

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.
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.