Vegetable Cheese Soup

This is a good cheese soup with veggies.
I like marsala wine so I added some here.

Ingredients:
2 tablespoons butter
1 small onion,peeled and diced
1 small carrot,dice
1 celery stalk,diced
3 tablespoons flour
1 quart chicken broth,
heated to a simmer
1 tablespoon minced garlic
1 bay leaf
1 cup heavy cream
10 ounces Fontina, shredded
1 teaspoon Marsala wine
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon white pepper

Directions:
Melt butter in large soup pot over medium heat.
Add onion, carrot, celery, and salt.
until the vegetables begin to soften,
stirring occasionally.
Sift the flour over the vegetables and cook,
stirring constantly, for 2 to 3 minutes.
Gradually add the chicken stock
and bring to soft boil, stirring constantly.
Reduce heat to low,add the garlic and bay leaf.
Cover and simmer for 30 minutes
or until vegetables are soft.

Remove bay leaf. Turn off the heat,
add the heavy cream, and then
puree with an immersion blender.
Gradually add the cheese,
1 small handful at a time,
and stir until melted.
Stir in the Marsala,
Worcestershire sauce,
hot sauce, and white pepper.
Taste and add additional salt if desired.
If soup is not hot enough,
return to a low heat until warmed through.