Maytag Dairy Farms in Newton, Iowa, has long been known for its blue cheese. They have also made a white Cheddar cheese on and off throughout the years and that was the inspiration for this soul-satisfying soup.


1/4 C. (1/2 stick) unsalted butter
6 scallions, chopped
3 stalks celery, diced
2 carrots diced
1/4 C. all-purpose flour
5 C. good-quality unsalted chicken stock
1 large russet potato, peeled and diced
1 C. milk or half-and-half
1/2 lb. Cheddar cheese, preferably white, coarsely grated
1 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
Salt (to taste, depending on the saltiness of the cheese)

In a large pot, melt the butter over medium-low heat.
Add the scallions, celery, and carrots and cook until limp,
about 10 minutes. Sprinkle the flour over the vegetables,
stir, and cook for 3 minutes.

Add the chicken stock, 1 cup at a time, stirring constantly.
Add the potatoes. Bring to a boil and then reduce the heat to
a simmer. Cook until the potatoes are soft, 20 to 30 minutes.

At this point, you can puree the soup in a blender or you
can leave it chunky. A puree will result in a thicker soup, while
the non-pureed version provides a variety of textures. Both
taste good. Whisk in the milk, cheese, Tabasco and
Worcestershire. Taste, and add salt if needed. Serve

Makes 4 to 6 servings.

B-man :wink: