Even as the weather warms up, I'm still in the mood for a nice bowl of soup. This recipe is from the Norway pavillion in Epcot, and has a hearty quality to it. It also reheats well.
A warning: Jarlsburg is a distinct/smelly cheese, so if that's not your thing, you might want to try substituting another cheese here. (The next time I make this, I will probably use white cheddar.)
8 ounces of butter
8 ounces of flour
1 yellow onion, chopped
1 large leek, washed and chopped into ¼" pieces
1/2 tablespoon Tabasco sauce
2 tablespoon Worcestershire sauce
½ tablespoon onion powder
8 ounces of Jarlsburg cheese, grated
2 cups milk
1 can chicken broth
to taste salt
to taste pepper
chives for garnish
1. In a large saucepan, melt butter on low heat.
2. Add onions and cook until translucent.
3. Add flour to make a roux.
4. Cook for 5 minutes, stirring.
5. Add cold milk and chicken broth, stirring constantly.
6. Add leeks, onion power, Tabasco and Worcestershire sauce.
7. Cook on medium heat until soup thickens.
8. Add cheese, stirring until melted. The result here was a little chunkier than I had hoped, so I gave the soup a couple pulses with an immersion blender and all was well.
9. Season to taste.