We ate a ton of soup earlier this year. This was one of our absolute favorites. The original recipe came from Epcot Food and Wine Festival Cookbook. I changed things up a little, but I think it’s just as good as the soup served at Food and Wine.
Here is the version we ate at Epcot in 2010. (along with chicken sausage and polenta from the Canadian booth).
And here’s my version.
1 onion, chopped
3 celery ribs, chopped
4 TB butter
1 cup flour
3 cups chicken stock
4 cups milk
1 pound grated cheddar cheese
1 TB hot sauce
1 TB Worcestershire sauce
salt and pepper to taste
In a large soup pot, melt butter on Medium heat. Add celery and onion, cooking until onion is soft, about 5 minutes.
Add flour and stir constantly for 4 minutes. Whisk in chicken stock and bring to a boil. Reduce heat and let simmer for 15 minutes, stirring occasionally.
Add milk and continue to simmer for another 15 minutes. Do not let soup get hot enough to boil.
Remove from heat and add in cheese, hot sauce, and W sauce. If soup is too thick (which mine usually is) add more milk.
This soup is fantastic served with fresh bread, like my Cheesy Onion Bread