Smoky Cheese Soup

1. Shred cheese; divide into 1 ½ cups and ½ cup reserved for garnish. In a large heavy saucepan, melt butter. Sauté carrots, celery and onion over low heat until soft. Add flour and paprika; cook until bubbly. Add broth and milk; bring to a boil.
2. Reduce heat and cook, stirring until thickened. Add 1 ½ cups cheese and stir only until thoroughly melted. Do not boil. Serve garnished with reserved cheese, a sprinkle of paprika and celery leaves.

Tips + Tricks:

• This soup is a classic with a contemporary update. Smoked cheddar cheese is delicious and makes this special. Smoked paprika also adds an extra taste of smoke and intriguing flavor. It may be purchased in small quantities in the bulk spices department at the market.