Recipe - English Cheddar And Vegetable Medley Soup

2 Onions; chopped
3 Carrots; peeled, chopped
2 Rib of Celery; cut or sliced up thin
2 Baking Potatoes; peeled and
cut into One half inch dice
1 Butternut Squash; peeled &
seeded and fiber removed &
cut into One half inch dice
8 cup Chicken Stock
Salt and Pepper to taste
2 cup Skim Milk
One half cup Heavy Cream
2 tablespoon Worcestershire Sauce
2 cup Cheddar Cheese;sharp,grate

GARNISH
10 Bacon Strips; chopped, fried
until crispy brown & drain
1 cup White Cheddar Cheese; cubed
into One fourth inch pieces
One half cup 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 2530 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.