Comfort Food – Cheese Soup

Not my usual post, but I’ve been spending more time cooking lately and thought I would share a recipe that I seem to always fall back on when I just want something in the refrigerator to heat and eat. I can detail more of a formal recipe if you need, but this one is pretty forgiving, so adjust as suits your palette.

Approximate ingredients:

about 1″ sliced off the end of a pound of bacon
3 tablespoons of butter
2 cups of onion
2 cups of celery
2 cups of carrots
1/4 cup of flour
48 oz of chicken broth (I have used beef when I was out)
3+ cups of shredded cheddar cheese
3 – 5 cups of 1/2 and 1/2
1 teaspoon of dry mustard

I slice the bacon into small pieces and fry in the pot until tender and cooked through, retaining the fat. When they are done to my taste, I add 3 tablespoons of butter and melt. I chop the onion, celery and carrots to a pretty fine chop, but this is to your liking(I use a Ninja food chopper). Add these to the melted butter and bacon, over medium heat. Cook until tender, about 5 – 6 minutes.
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Sprinkle the flour over the top and stir in well, then cook for about 3 – 4 minutes to coat the vegetables.
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Add the chicken broth and bring to a boil over medium to high heat, stirring constantly.
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Once it reaches a boil, lower the heat and simmer for 45 minutes to thicken slightly.
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Bring the heat back to medium. Add the mustard and cheese, stirring until the cheese is melted. Do not boil or the cheese will separate. Add the 1/2 and 1/2 and let the temperature come back to your desired level and the soup is ready to eat. I put the leftovers in serving size bowls and refrigerate or freeze to heat for meals later.
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About graypoet

Just one that at times puts the words to the page and lets them fall as they might.
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