Instructions: 1. In a large pot, melt the butter over medium-low heat. Add the scallions, celery, and carrots and cook until limp, about 10 minutes. Sprinkle the flour over the vegetables, stir, and cook for 3 minutes. Add the chicken stock, 1 cup at a time, stirring constantly. Add the potatoes. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are soft, 20 to 30 minutes.

2. At this point, you can puree the soup in a blender or you can leave it chunky. A puree will result in a thicker soup, while the nonpureed version provides a variety of textures. Both taste good. Whisk in the milk, cheese, Tabasco and Worcestershire. Taste, and add salt if needed. Serve immediately.

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