White Cheddar Cream Soup With Crispy Bacon
"From Sunday Soup by Betty Rosbottom"
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
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
- 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.
- 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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