Ingredients

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

Directions

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 immediately. Makes 4 to 6 servings.

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.