Cheese and Vegetable Soup

Ingredients:
2 tbsp unsalted butter
1 tbsp olive oil
1 cup diced onion
1 1/2 cup diced carrot
1 cup diced celery
1/4-1/2 cup All Purpose Flour
1 cup potato, peeled and diced
1 can whole corn kernels, reserve water from corn
1/2 tsp salt for sweating vegetables
3 tbsp all-purpose flour
1-2 pack Maggi Magic Sarap 8g diluted in 1-1 1/2 cups water
1 bay leaf
1 cup Nestle Cream
3/4 cup Nestle Fresh
1 cup cheddar cheese, grated
1 cup quick melt cheese, grated
1 tsp worcestershire sauce
1-2 tsp cayenne pepper
1/2 tsp white pepper
salt & pepper to taste

Procedures:
1. Melt butter in large heavy-bottomed soup pot over medium heat, add olive oil. Add onion, carrot, celery, potato and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
2. Gradually add the Maggi Magic Sarap stock and reserved water from corn and bring to boil, stirring constantly. Reduce heat to low and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
3. Remove bay leaf, turn the heat to medium heat, add Nestle Fresh and Nestle Cream. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in Worcestershire sauce, and white pepper. Adjust seasoning according to taste.