Title: English cheddar and vegetable medley soup
 Categories: Soups, Cheese/eggs
      Yield: 8 Servings
 
      2    Onions; chopped
      3    Carrots; peeled, chopped
      2    Rib of Celery; sliced thin
      2    Baking Potatoes; peeled and
           -cut into 1/2 inch dice
      1    Butternut Squash; peeled &
           -seeded and fiber removed &
           -cut into 1/2 inch dice
      8 c  Chicken Stock
           Salt and Pepper to taste
      2 c  Skim Milk
    1/2 c  Heavy Cream
      2 tb Worcestershire Sauce
      2 c  Cheddar Cheese;sharp,grate

MMMMM--------------------------GARNISH-------------------------------
     10    Bacon Strips; chopped, fried
           -until crispy brown & drain
      1 c  White Cheddar Cheese; cubed
           -into 1/4 inch pieces
    1/2 c  Parsley; chopped
      1    French Bread; seenote
 
  Seenote: French Bread, slice and broil on both sides to make toast.
  In a large pot, combine the onions, carrots, celery, potatoes and
  squash. Add the chicken stock and salt and pepper to taste. Bring to
  a boil, cover and reduce the heat to a simmer. Cook the vegetables
  25-30 minutes or until tender. Strain the solids from the liquid and
  puree until smooth in a food processor or blender. Return the pureed
  vegetables to the hot cooking liquid. Stir in the milk, heavy cream
  and the worcestershire sauce. Bring just to the boil, then lower the
  heat. Add the shredded cheese and stir until smooth and creamy. Taste
  and adjust the seasonings with additional salt and pepper. Transfer
  the soup to a Tureen and garnish with the bacon in the center of the
  soup, the cheese surrounding the bacon and the parsley sprinkled on
  top. Serve with the slices of toasted French Bread.