This is a northwestern soup with a southwestern twist; the chipotle cheddar is the twist. The two just go so well together and harmony is a good thing. The recipes I use are the ones that perhaps had a standard base to them years ago but as time moves forward I have innovated and adjusted into recipes that really work. I’m thinking this could be a welcoming idea for those of you who like a straight forward recipe that works without the trials of perfecting that recipe. So I hope you enjoy this recipe as much as I do, it makes for a great winter meal served up with some fresh hot bread.

Winter Cheese Soup

In a sauté pan cook 6 slices of bacon crisp, place cooked bacon on a paper towel. Drain bacon grease from pan but do not clean, we want to have some of the bacon flavor in the pan to add to our roux. Roux (French) is a thickening agent which is cooked, oil can be used but most chefs prefer butter, the butter has a much better underlying flavor to the richness of your soups and chowders

In your bacon pan over medium heat melt 3 tblsp of butter add 1 tblsp of flour and stir, add 1 more tblsp of flour. Your roux should be sticking together well with one more tblsp of flour, if not add flour in small amounts, it should not be too thick but not runny either.

In a blender or cuisine art puree 2 large carrots, peeled and cut, 1 small onion and 1 chicken bouillon cube, sauté these after pureeing until tender.

In a large soup pot, heat 3 cups of milk and 1 cup of water with 2 teaspoons of Worcestershire sauce, 1and a half tsp of sea salt and 1/8 to ½ tsp freshly ground pepper
(McCormick makes these great grinders that are inexpensive and you can find them in the spice isle of your grocery store, I think they’re really great!) .

Add your roux and whisk until liquid starts to thicken. Add sautéed veggies, 3 slices of crumbled bacon and 12 ounces of cheddar cheese, shredded or cubed, continue stirring. Add 5 slices of chipotle cheddar (Sargento makes a good one) Continue stirring over medium low heat.

When smooth and heated thoroughly pour into heavy soup bowls or oversized cups. Place bowls on a small plate for serving with soup spoon and garnish with remaining crumbled bacon and freshly chopped chives.

Stay warm and enjoy,
Sue