Three Cheddar-Vegetable Soup

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Washington Post


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4 tablespoons unsalted butter

1 small or medium onion, chopped (3/4 cup)

1 small carrot, peeled and finely chopped (1/2 cup)

1 or 2 ribs celery, finely chopped (1/2 cup)

1 small (8 ounces) head cauliflower, cored and chopped

1 large (8 ounces) russet potato, peeled and chopped

Leaves from 2 sprigs thyme, plus more for garnish

Leaves from 1 or 2 sprigs flat-leaf parsley, minced (2 teaspoons)

Kosher salt

2 cups low-sodium chicken broth

4 cups whole milk

Pinch freshly grated nutmeg

Freshly ground black pepper

2 cups shredded sharp yellow Wisconsin cheddar

2 cups shredded aged Canadian cheddar

1 cup shredded smoked cheddar, such as Grafton Village maple-smoked cheddar

1/3 cup dry sherry

2 tablespoons Dijon-style mustard

Hot pepper sauce, such as Tabasco

Worcestershire sauce

Toasted baguette slices or rye croutons, for garnish (optional)

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