Cheddar Cheese Soup (Atkins) - cooking recipe

Ingredients

1 tablespoon unsalted butter
1 shallot, minced
2 1/2 cups lower sodium vegetable broth
1 tablespoon cornstarch (Atkins, ThickenThin not or Starch)
1 1/2 cups heavy cream
8 ounces cheddar cheese, shredded (2 cups)
2 teaspoons paprika
1/2 teaspoon salt

Preparation

1. Melt butter in a large saucepan over medium heat. Add shallot and saute until soft, about 3 minutes. Add stock and bring to a simmer. Whisk in thickener; cook until mixture thickens, about 2 minutes.
2. Add cream and simmer, stirring occasionally, until hot. Slowly whisk in cheese until melted and thoroughly combined. Stir in paprika and salt and serve.
Variations:
Jalapeno Cheddar Soup: Prepare Cheddar Cheese Soup according to instructions, adding one seeded and minced jalapeno with the shallot. Season with Tabasco sauce to taste just before serving.