Cheddar Cheese Soup w/ Bacon

 

There are very simple things that make me happy: cheese, bacon and soup.  The first recipe that I wanted to make in my new Le Crueset had to include all these ingredients, so cheddar cheese soup naturally came to mind.  Most of my soup recipes include an extra helping of cheese, but surprisingly this was my first attempt at cheese soup.

Shopping List

5 Strips of bacon

3 tablespoons butter

1 yellow onion, diced

2 cloves garlic

2 tablespoons flour

4 cups chicken stock

2-3 Cups of Sharp Cheddar Cheese

To- Do List

1. Dice bacon and then brown in the pan over medium heat.

2. Remove bacon and place on paper towel to blot grease.

3. Add diced onion to bacon fat and brown. 

4. Add butter and garlic. I prefer to grate the garlic with a micro plane directly into the pot. 

5. Once the butter has melted, sprinkle the flour and cook for 2 minutes.

6. Whisk in the chicken stock, one cup at a time. 

7. Add in cheese a handful at a time, whisking and letting each handful melt before adding more. 

Note: I used some of the left over cheese from my grilled cheese party, including Monterey jack, Swiss and brie. 

8. Stir in bacon and then season with salt, pepper and a pinch of nutmeg. 

9. Serve with crusty sourdough bread, top with green onions and bacon.

Soups on!