Delicious recipe, but the cooking method as described needs work. There's no reason this soup should require two pots to fix. That's just more mess and extra work for such a simple soup. Rather than following the cooking instructions, I did something similar to other reviewers in that I sauteed the veggies in butter and salt first for about 5 minutes, added the flour and dry seasonings next and cooked the dry mixture for a few minutes before gradually adding the liquid ingredients (plus the pepper and worcestershire sauces) and letting everything simmer for 20 minutes or so before adding the cheese at the very end. I prefer a smoother texture for my soups, so I took an immersion blender to the pot right before I added in the cheese.
Apart from that though, this is a terrific recipe. My family raved about the flavor and the leftovers are delicious too. The key to getting great results for this soup is to use good cheese. Don't be lazy and use preshredded cheddar, as the flavor profile and the texture won't be as good than if you had picked up a block of decent cheddar (I used Tillamook, but a good Wisconsin cheese would be fitting!) and grated it yourself. The result will be so much creamier and the taste so much richer that you won't regret the extra effort!
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Delicious recipe, but the cooking method as described needs work. There's no reason this soup...