Preheat oven to 400F.
Ingredients:
- 1 package sliced bacon
- 3 tablespoons (45mL) butter
- 1 onion chopped
- 1 each large carrot and celery rib, chopped
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 cups shredded old Cheddar cheese
- ¾ cup 35% whipping cream
Sliced green onions and sliced jalapenos for garnish (optional)
Method:
Line bottom and sides of a baking sheet with foil. Place bacon slices on prepared baking sheet and roast for about 15 minutes or until crisp. Remove bacon to a paper towel-lined plate. Chop up half of the bacon slices and set aside.
Meanwhile, in a soup pot, melt butter over medium heat. Add onion, carrot, celery, jalapeno and thyme. Cook, stirring for about 5 minutes or until softened.
Stir in flour and cook, stirring for 2 minutes. Whisk in milk and broth and bring to a boil. Reduce heat to low; cover and cook, stirring occasionally for about 20 minutes or until vegetables are tender.
Use an emersion blender to puree the soup.
Reduce heat to medium-low and stir in the cheese, cream and chopped bacon until cheese is melted.
Ladle into bowls and break up remaining bacon into larger pieces to garnish soup.
Sprinkle with green onions and jalapenos, if desired.
This delicious soup, when paired with a hearty sandwich, makes a great meal!
Canadian Stories 