William Meppem
Hands-On Time
10 Mins
Total Time
30 Mins
Yield
Serves 6

How to Make It

Step 1

In a large saucepan, cook the celery, carrots, and apple in the oil over medium heat until softened, 7 to 8 minutes.

Step 2

Add the chicken broth and potato and bring to a boil.

Step 3

Reduce heat to low and simmer, covered, until the potato is tender, about 15 minutes.

Step 4

Puree the soup in a blender or food processor. Return to saucepan, whisk in the Cheddar and Worcestershire, and season to taste with salt.

Step 5

Serve the soup with croutons or bread (if desired).

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Ratings & Reviews

/5
Reviews
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