Creamy Spicy Wisconsin Cheese & Bacon Soup INGREDIENTS 5 tablespoons butter 1/2 cup carrots, chopped 1/2 cup celery, chopped 1 medium yellow onion, chopped 1/2 cup all-purpose flour 2 tablespoons corn starch 4 cups chicken broth 4 cups milk (I used 1%) 6-8 strips bacon, cooked and crumbled (you could also use ham or smoked sausage) 3/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon table salt 1/2 teaspoon black pepper Pinch red pepper flake 1 teaspoon hot sauce 3 cups shredded cheese – I used 1 cup habanero jack, 1 cup spicy gouda, and 1 cup classic sharp cheddar DIRECTIONS Melt 5 tablespoons of butter in a large stock pot over medium heat. Add in chopped carrots, celery and onion and cook for about 10 minutes, or until the veggies are fork tender. Sprinkle 1/2 cup all-purpose flour and 2 tablespoons corn starch over the veggies and stir to combine. Cook for 2-3 minutes. Slowly add in 4 cups chicken broth and stir well. After a few minutes, this mixture will start to thicken. Slowly add in 4 cups of milk, crumbled bacon, paprika, cayenne pepper, salt, black pepper, red pepper flake, and hot sauce. Cook for several minutes. Add in the cheese, one cup at a time and stir well between each cup. When all of the cheese has been added, reduce the heat to low until the cheese has melted. Adjust seasoning to taste and serve immediately.
Posted on: Tue, 24 Sep 2013 05:07:11 +0000
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