This rich and creamy soup is a delightful blend of sharp cheddar cheese, fresh vegetables, and savory bacon, making it a beloved dish for many households.
Ingredients
Scale:
4 tablespoons unsalted butter
1 medium onion, diced (approximately 1 cup)
2 carrots, diced (about 1 cup)
2 stalks celery, diced (approximately 1 cup)
4 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free flour for a gluten-free option)
4 cups chicken or vegetable broth (preferably low-sodium)
2 cups milk (or a dairy-free alternative like almond or oat milk)
3 cups sharp cheddar cheese, shredded
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
6 slices of bacon, cooked and crumbled
1/4 cup green onions, sliced
1/4 cup fresh parsley, chopped (optional)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the sautéed vegetables, stirring well to combine. Cook for 2-3 minutes to create a roux.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Increase the heat to bring the mixture to a gentle boil.
Once boiling, reduce the heat and let it simmer for about 15 minutes, stirring occasionally.
Gently stir in the milk, continuing to simmer for another 5 minutes.
Gradually add the shredded cheddar cheese, stirring until fully melted and smooth. Incorporate the Dijon mustard and Worcestershire sauce, then season with salt and pepper to taste.
Remove the soup from heat. Ladle into bowls and garnish with crumbled bacon, green onions, and parsley if desired. Serve hot and enjoy.
