Bring stock to boil. Melt butter in heavy stockpot, add onions and garlic; soften. Add flour to butter and onion mixture. Stir to combine well, turn heat very low. Stirring occasionally, cook about 15 minutes. Add stock 1/3 at a time. Stir with whisk until smooth. Season with thyme, bay leaves, salt and pepper. Cook over low heat, until smooth and creamy. Add grated cheese.
Boil water in separate saucepan, add celery and carrots, cook until just tender. Drain well. Add celery-carrot mixture to large stockpot. Add half and half and heavy cream. Stir well. Serve hot, but do not overheat.
Originally Submitted
5/11/2009
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