Cheese and Leek Soup

Source: Pioneer Flour

Yield: approximately 32 6-ounce servings

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Nutritional Information:
Nutritional Information

Ingredients

•	29 oz. SYSCO Imperial Cheddar Cheese Sauce Mix

•	32 oz. Cold water

•	2 oz. SYSCO Imperial Oil

•	3 c. SYSCO Imperial Onions, chopped fine

•	2 c. SYSCO Imperial Carrot, chopped fine

•	2 c. SYSCO Imperial Celery, chopped fine

•	5 c. SYSCO Imperial Leeks, rinsed and chopped fine

•	1 SYSCO National Bay leaf

•	1 tsp. SYSCO National Thyme

•	3 qts. Hot water

•	SYSCO Imperial McCormick Salt and Pepper to taste

Preparation

1.	Combine 1 quart of cold water with SYSCO Imperial Cheddar Cheese Sauce mix to form a slurry. Set aside.

2.	Heat vegetable oil in a large frying pan. Cook onions, carrots, celery, and leeks over low heat until soft but not browned, about 15 minutes. Add bay leaf, thyme, and 3 quarts of hot water. Bring to boil.

3.	Add the cheese sauce slurry and return to a boil. Reduce to low heat and simmer for 30 minutes. Season with salt and pepper to desired taste. Thin with additional water if necessary.

4.	Garnish with fresh chopped parsley and croutons.