Hudson'S Cheddar Cheese Soup - cooking recipe

Ingredients

4 tablespoons butter, unsalted
1 1/2 cups onions, finely chopped
1 cup celery, finely diced
1 1/2 cups carrots, finely diced
1/2 cup flour
1 tablespoon cornstarch
1/8 teaspoon paprika
1/8 teaspoon baking soda
3 cups whole milk
3 cups chicken stock
2 lbs sharp aged cheddar cheese, shredded
salt
pepper, fresh ground, to taste
Angostura bitters
parsley, chopped, to garnish

Preparation

Heat the butter in a stockpot over medium high heat until foamy.
Add the onion, celery, and carrot.
Saute until the onion is softened and translucent.
Sprinkle the flour, cornstarch, paprika & baking soda over the vegetables.
Cook, stirring constantly, for 2 minutes.
Add the milk & chicken stock.
Whisk until smooth.
Heat, stirring often to prevent milk from burning on bottom of pot.
When the carrot is soft, remove the pot from the heat.
(At this point, if you prefer a smooth soup, you may blend all with an immersion blender).
Add the cheddar cheese, stirring to thoroughly combine.
The heat of the soup will melt the cheese.
Stir until the cheese is fully integrated and no distinct bits remain.
Add salt and pepper to taste.
Ladle into bowls.
Top each bowl with a dash of Bitters and a sprinkle of parsley.
Serve crusty Sourdough bread alongside.