Vermont Cheddar Cheese Soup

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King Arthur Flour


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1 tablespoon butter

1 cup diced celery

1 cup diced onion

1 cup sliced carrots

1 clove garlic, minced

1 teaspoon dried thyme

4 cups chicken or vegetable broth

1/4 cup Signature Secrets; or 2 tablespoons cornstarch dissolved in cool water

1/4 cup cheddar cheese powder (optional, for extra cheese zip)

8 ounces extra-sharp or sharp Vermont cheddar cheese, grated

3/4 cup cream or half and half

salt and freshly ground pepper to taste

pinch of cayenne pepper, or a dash of hot pepper sauce, optional

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