Garden Harvest Cheese Soup is the perfect transition from summer to fall soup.
In a large stockpot, melt 2 Tablespoons butter over medium-low heat. Add the vegetables (including onion and garlic) and sauté until the vegetables begin to soften.
In the same stockpot, push the vegetables to the side and add the remaining 4 Tablespoons of butter. Melt the butter then add the flour and whisk until a paste begins to form.
Whisk in milk, chicken broth and Worcestershire Sauce. Continue whisking over medium low heat until soup begins to thicken.
Remove the soup from heat and stir in the Cabot Monterey Jack Shredded Cheese, just until melted. Top with salt, cracked black pepper, fresh garden herbs and additional cheese, if desired.