White Cheddar Cream Soup With Crispy Bacon |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Sunday Soup by Betty Rosbottom Ingredients:
3 tablespoons unsalted butter |
1 1/2 cups onions, finely chopped |
1 tablespoon garlic, minced |
1/4 cup all-purpose flour |
4 1/2 cups chicken stock |
1 1/2 cups half-and-half |
1/4 teaspoon cayenne pepper |
1/4 cup dry white wine |
12 ounces sharp white cheddar cheese, grated |
kosher salt, to taste |
6 slices bacon, cut into 1 inch piecesand cooked until crisp |
6 green onions, coarsely chopped |
Directions:
1. Heat butter in a large pot over meduium heat. Add onion and saute until soft. Add garlic and saute 1 minute longer. Sprinkle flour over mixture and cook, stirring, for 2 minutes. Add stock and half-and-half and bring to a simmer.
2. Add cayenne and wine. Add cheese, a little at a time, stirring until smooth after each addition. Taste soup and season with salt. Garnish each serving with bacon and green onions.
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