from Perfect Soups by Anne Willan
serves 10. prep time 40-45 minutes. cook time 30-35 minutes.

2 onions
3/4 lb carrots
3/4 lb sweet potatoes
2 celery stalks
3/4 lb baking potatoes
1.5 qt chicken stock
salt and pepper
6 oz sliced bacon
5-7 sprig of parsley
6 oz sharp cheddar
2 c milk
1/2 c heavy cream
1 tbs Worcestershire sauce

Dice the onions, carrots, sweet potatoes, celery, and baking potatoes into even pieces.

Put the vegetables into a large pot; pour in chicken stock, salt, and pepper; bring to a boil. Cover and simmer 25-30 minutes until vegetables are very tender.

Meanwhile, prepare the garnish.

Slice the bacon into 1/4-inch strips. Cook until done; lift bacon out onto a paper towel to drain.

Pull parsley leaves from the stems. Chop finely.

Dice 1/4 of the cheese for garnish. Grate remaining cheese.

After vegetables are tender, use a hand blender (or pour batches into blender/food processor) and puree the soup until smooth.

Add milk, cream, and Worcestershire to soup. Bring to a boil. Lower heat and slowly stir in grated cheese.

Serve with bacon, diced cheddar, and parsley sprinkled on top.

Cheddar Vegetable Soup

written on November 10, 2002