Bacon Cheddar Soup
This is my Bacon Cheddar Soup recipe. It’s a rich, thick, indulgent soup packed with bacon flavor and cheddar- perfect for cold wintery days!
Prep time: 45 minutes
1 pound thick cut bacon
½ cup butter
1 cup chopped sweet onions
1 cup chopped celery
1 cup chopped carrots
½ cup flour
6 cups whole milk
1 cup heavy cream
1 cup chicken stock
2 cups grated cheddar cheese
1 teaspoon fresh grated nutmeg
¼ cup chopped Italian flat leaf parsley
2 tablespoons fresh cracked black pepper
Slice the bacon into thin strips and put into the bottom of a large soup pot over medium high heat until it becomes golden brown and crispy. Remove the bacon from the pot and place on a paper towel. Leave the residual fat from the bacon in the soup pot.
Add the butter and stir until melted. Place the onions, celery, and carrots into the pot. Cook the vegetables until they become caramelized- approximately 5 minutes.
Add the flour, continuing to stir the mixture for 3-4 minutes.
Place the milk, cream, and chicken stock into the pot and continue to stir until the soup begins to thicken, approximately 5-6 minutes.
Add the cheddar cheese, and stir for two minutes.
Place an immersion blender in the soup and mix until smooth. If you don’t have an immersion blender, use a standard blender- make sure the lid is on secure, and don’t forget the fluid is hot.
Add the chopped bacon, grated nutmeg, Italian parsley, fresh cracked black pepper, and salt. Give the soup a taste and adjust for seasoning.
Garnish with chopped bacon, cheddar, seasoned croutons, chives, and a small amount of parsley.
Chef Chuck Kerber
thanks for the beautiful pic culicurious.com!