Easy Cheesy Soup with Smoked Paprika

Ingredients • 4 tablespoons butter • 1 onion, finely chopped • 2 carrots, finely diced • 2 ribs celery with leafy tops, finely chopped • 1 red chili pepper, seeded and very finely chopped • 2 cloves garlic, finely chopped • Salt and pepper • 1 rounded tablespoon smoked sweet paprika • 1 bay leaf • 3 rounded tablespoons flour • 3 cups whole milk • 3 cups chicken stock • 3 cups shredded Gouda cheese • 1/4 cup flat-leaf parsley, finely chopped • Thinly sliced scallions, for garnish • Warm toasted crusty bread, for dipping Yields: 4-6

Preparation In a large soup pot, melt butter over medium-heat. Add onions, carrots, celery, chili pepper and garlic; season with salt, pepper, paprika and bay. Partially cover pan and soften veggies, 7-8 minutes. Stir in flour, cook a minute or so then whisk in milk and stock. Bring to a bubble and thicken to a thin-sauce consistency. Stir in cheese and simmer partially covered 15-20 minutes. Stir in parsley, adjust seasonings and serve garnished with scallions and crusty bread alongside for dipping.