Cheddar Cheese Soup with Curry

Serves 6
  • 1/4 cup unsalted butter
  • 1/2 cup chopped celery
  • 1/2 cup julienne-cut carrots
  • 1/2 cup finely chopped onion
  • 1/4 cup flour
  • 2 tsp. Kowalski's Curry Powder
  • 1/4 tsp. Kowalski's Coarse Ground Black Pepper
  • 3 cups chicken stock
  • 16 oz. Kowalski's Fancy-Shred Cheddar Cheese
  • 2 cups milk

In a large saucepan, melt butter over medium heat; add celery, carrots and onion. Reduce heat to low; simmer, covered, until vegetables are tender (8-10 min.). Stir in flour, curry and pepper. Gradually whisk in chicken stock. Heat to boiling over medium heat, stirring constantly; boil and stir 1 min. Reduce heat to low; stir in cheese and milk. Continue cooking, stirring constantly, until cheese is melted.