Cheese Soup adapted by Jen A.

2 T. unsalted butter
8 oz. diced onions
8 oz. diced carrots
8 oz. diced celery
salt
3 T. flour
1-quart chicken broth
1 T. minced garlic
1 c. heavy cream
8 oz. Monterey jack cheese
1 t. Worcestershire sauce
1/2 t. hot sauce
1/2 t. white pepper

Melt butter in large heavy-bottomed soup pot over medium heat.  Add onion, carrot, celery and salt.  Sweat for 5 to 10 minutes or until the veges begin to soften, stirring occasionally.  Add the flour and stir consistently for 2 to 3 minutes.

Gradually add chicken stock and bring to boil.  Stir periodically, and reduce heat to low.  Add garlic and cover and simmer about 30 minutes.

Turn off the heat, add the heavy cream and puree with an immersion blender or in a conventional blender.  Gradually add cheese, 1 small handful at a time and stir until melted before adding next handful.  Stir in the Worcestershire sauce, hot sauce, and white pepper.  Taste and add additional seasonings if needed.  If it has cooled down too much return to heat and warm through.

BE careful if you are using a blender and allow soup to cool at least 5 minutes and fill no more than 1/2 full.  Place a towel over the little hole in the top of the blender to let heat escape.  Pulse a few times and then eventually process on high speed until smooth.

Adapted from Alton Brown 2005 and shown on Good Eats, Episode:  Say Cheese