From Around The Family Table

Washington State University produces a most fabulous cheese. We count ourselves lucky when we receive a tin at Christmas.

1/4 cup butter
1 onion, thinly sliced
1/4 cup flour
1 teaspoon dry mustard
3 cups chicken broth
1 cup carrots, grated
3 cups potatoes, peeled, cut into 1/2" slices
2 cups half and half
3 cups shredded Cougar Gold Cheese
Salt and Pepper
Celery leaves, chopped

Sauté onion in butter until soft. Stir in flour and dry mustard. Cook for several minutes, stirring continuously. Transfer to soup pot and stir in broth, whisking until smooth. Add carrots and potatoes.

Simmer over moderate heat 30 minutes. Add half and half. Reduce heat to low and stir in Cougar Gold Cheese until melted. Season with salt and pepper to taste. Sprinkle with celery leaves.