Vermont Cheddar Cheese Soup
Add chicken stock 1 cup at a time, whisking to incorporate each time. Add heavy cream, bring to a boil, and simmer for 45 minutes. Strain into another pot. Add cheese and Worcestershire sauce and whisk to incorporate and melt.
You may need to return this mixture to heat to help melt the cheese. If so, use a low flame or a double boiler so mixture does not burn. Season with salt and pepper.
You may vary this soup presentation at this time by adding ham, sun dried tomatoes, grilled chicken, or croutons.