I give classic cheddar cheese soup a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes.
—PATRICIA HARMON BADEN, PA
PREP: 30 MIN. • COOK: 40 MIN. • MAKES: 6 SERVINGS
1 tablespoon butter
1 tablespoon canola oil
1 medium leek (white portion only), sliced
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped peeled parsnip
1 teaspoon salt
1/2 teaspoon pepper
6 garlic cloves, minced
2 cans (14 1/2 ounces each) chicken broth
2/3 cup dry white wine
2 tablespoons cornstarch
1/4 cup cold water
1 can (12 ounces) evaporated milk
2 cups shredded sharp white cheddar cheese
Crushed baked pita chips
Minced fresh parsley
1. In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir for 7-8 minutes or until the vegetables are crisp-tender. Add garlic; cook for 1-2 minutes longer.
2. Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until the vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth.
3. Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top each serving with crushed pita chips and parsley.