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White Cheddar Cream Soup With Crispy Bacon

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“From Sunday Soup by Betty Rosbottom”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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