Ingredients:
3 tablespoons unsalted butter
1 medium onions, minced
1 medium carrots, minced
1 stalk celery, minced
1 garlic cloves, minced
2 tablespoons all-purpose flour
2 1/2 cups low sodium chicken broth
2 1/2 cups half-and-half
1 bay leaves
1 pinch cayenne pepper
3 tablespoons dry sherry
12 ounces sharp cheddar cheese, shredded ( about 3 cups)
1 tablespoon fresh thyme leaves, minced
salt & freshly ground black pepper
Directions:
Heat butter in large heavy-bottomed pan over medium heat until foaming; add onion and cook, stirring occasionally, until softened.
Add carrot, celery and garlic; cook until garlic is softened slightly, about 1 minute.
Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot.
Gradually whisk in chicken broth and half-and-half and add bay leaf.
Increase heat to medium-high and bring to a boil; reduce heat to medium-low and simmer until vegetables soften, about 10 minutes.
Take mixture off heat and add cayenne and sherry; cool soup for a minute.
Slowly whisk in cheese and thyme; season with salt and pepper and serve immediately.
Servings: Serve
Time preparation: 25 min.
Time total: 45 min.