Instructions: Heat the butter in a large soup pot over moderate heat and saute the chopped vegetables until tender but not brown, about 5 minutes. Stir in the flour and cook, stirring frequently, for 2 minutes. Whisk in the chicken stock and half-and-half and bring to a boil. Reduce the heat and simmer for 3 minutes. Remove from the heat and stir in the optional sherry, salt, pepper, and optional cayenne. Add the cheese a little at a time, whisking constantly until the cheese has melted.

Serve immediately, garnished with chopped chives if desired.

Note:
When reheating leftovers, bring the soup barely to a simmer over low heat. Do not boil as the cheese will separate.

Serves 4 to 6.

The small pieces of vegetables in this soup give it texture and character, but if you prefer a smooth soup you may puree the base before adding the cheese.

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