Even though the weather has been so hot,
I have just been craving soup lately.
Maybe after a thousand summer salads, I just can't face another salad.
Cheddar cheese soup is one of our favorites.
It has bacon. How could you go wrong?
It has veggies.
I'm sure that counteracts the bacon somehow.
I never realized how photogenic food is until I started my blog.
What a nice combonation of colors. Huh?
Not so colorful after the flour is added, but necessary for good taste.
Make sure and cook the flour for a while or you can taste it in the soup.
Flour, not what I'm looking for in my soup.
Mmmm....it is already looking creamy and good and the milk is not even in there yet.
Milk and cheese.
All that cow goodness.
I could not survive w/o cow products.
Thanks to all you wonderful milk cows.
I want to make some more of this. Of course, it was gone in a couple of days.
As always, soup is even better the next day.
This soup is pretty good the first day.
Dip some sour dough rolls in there and eat up!
You won't be sorry.
Sharp Cheddar Cheese Soup
3 slices bacon, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1/2 t. paprika
1/4 t. cayenne pepper
1/2 t. mustard powder
1/3 cup flour1T. cornstarch
2 cups chicken broth
2 cups milk
1 lb sharp cheddar, grated
Salt and pepper, to taste
In large soup pot cook bacon until crisp. Add carrots, celery, bell pepper and onions to the bacon. Cook over medium heat until veggies are tender crisp, about 10 minutes, stirring occasionally. Add paprika, cayenne and mustard.
Stir in flour and cornstarch, cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk and gradually add cheeses, stirring until melted. Do not allow soup to boil after cheese is added to prevent curdling. Season to taste with salt and pepper.
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