• 6 TBLS butter
• 4-5 cups chopped rutabaga
• 1-2 cups chopped carrots
• 1-2 cups chopped onions
• 1 tsp dried sage
• ¼ cup flour
• 2 cups heavy cream
• 6 cups chicken stock
• Salt and pepper to taste
• 8 oz grated cheddar cheese

Heat 2 TBLS butter in large pot on med heat. Add veggies. Sauté until softening, 10 min. Add sage and stir for 1 min. Meanwhile heat remaining 4 TBLS butter in saucepan over med heat. When hot, whisk in flour until smooth. Slowly add cream. Bring to a simmer. Add cream mixture to veggies along with chicken stock. Bring to a boil then simmer until veggies are tender. Puree and season to taste. Serve hot topping each bowl with grated cheese.