Ingredients
- 2 cloves garlic, minced or pressed
- 2 tablespoons butter or oil
- 1 onion, chopped
- 1 stalk celery, chopped (optional)
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 2 cups whole milk
- 8 ounces cheddar cheese, grated
- 1 teaspoon Worcestershire sauce
- Hot sauce, to taste
- Salt and pepper, to taste
How to Make
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Step 1: Melt butter in a soup pot or saucepan over medium heat, then cook the garlic, onions, and celery in melted butter for about 5 minutes to soften.
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Step 2: Sprinkle vegetables with flour and cook, stirring, for about 2 minutes. Then add stock and milk, bring the mixture up to almost a boil, and simmer just below the boil point until thickened.
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Step 3: When the soup reaches a low boil, stir in the grated cheese. Continue to cook for about 5 minutes, until the soup is as thick as you want it. Season with Worcestershire, salt, and pepper, then serve.
We hope you enjoy this recipe!
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