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

-GARNISH –
10 Bacon Strips; chopped, fried
-until crispy brown & drain
1 c White Cheddar Cheese; cubed
-into 1/4 inch pieces
1/2 c 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 25-30 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.