Cheddar Cheese Soup

2 tablespoons ( 1/4 stick) unsalted butter 1/2 cup onion, chopped fine 1/2 cup carrot, peeled and chopped fine 1/2 cup celery, chopped fine1 teaspoon garlic, minced fine3 cups chicken stock1 cup cheddar cheese, grated 1/8 teaspoon baking soda1 cup heavy cream 1/3 cup dry white wine1 bay leafSalt and pepper, to tasteChile piquin, to taste (see note)Melt butter in heavy, large saucepan over medium-high heat. Add onion, carrot, celery, and sauté until soft, about 5 minutes. Add garlic and sauté another 3 minutes. Add stock and bay leaf; simmer 5 minutes.Gradually mix in cheese, baking soda, cream, wine, salt and pepper and chile piquin (a pinch goes a long way). Simmer for 10 minutes. Remove bay leaf.Using stick blender, puree soup until smooth. Alternatively, transfer soup, in batches, to a blender.Serves four to six.Cook's note: Look for chile piquin at Mexican grocery stores. Use cayenne pepper as a substitute.Nutrition values per serving: 150 calories, 12 g fat (7 g saturated), 3 g carbohydrates, 1 g fiber, 6 g protein, 33 mg cholesterol, 656 mg sodium.Chef Annabella Garrido, Grayslake