Cabot Cheddar Cheese Soup

By MJH

Ingredients

• 4 tablespoons Cabot Salted Butter
• 1/2 cup sifted King Arthur Unbleached All-Purpose Flour
• 2 cups milk, heated
• 2 cups half-and-half or reduced-fat chicken broth, heated
• 1 1/2 cups Cabot Sharp Cheddar, diced
• 1/2 teaspoon dry mustard
• 1/4 teaspoon each salt and ground black pepper
• Crumbled bacon or chopped hard-boiled egg for garnish (optional)

Preparation

Step 1

In large saucepan, melt butter over medium-low heat.
Gradually stir in flour, making smooth paste.
Cook, stirring, for about 5 minutes.

Gradually whisk in hot milk, cream or chicken broth and mustard; continue stirring until soup thickens and comes to a simmer.
Add cheese and stir just until cheese is melted.

Season with salt and pepper.
Served topped with crumbled bacon or chopped egg if desired.