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Vermont Cheddar Soup

kept bytgiordano

1/2 cup (1 stick) unsalted butter, divided
3 small leeks, light green and white part only, cleaned and finely chopped
1 medium carrot, peeled and finely chopped
2 medium celery stalks, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
1 cup half-and-half (or light cream)
1/2 lb. Vermont sharp cheddar, shredded
1 tsp. dry mustard
1 tsp. Worcestershire sauce
Salt and pepper
Cayenne pepper to taste
1 Pippin (or Macintosh) apple, peeled, cored and finely diced



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