Canada − Cheddar Cheese Soup
Ingredients
- 3 cup milk
- 1 cup chicken broth
- 6 slice bacon, diced
- 0.3 cup finely diced red onion
- 0.3 cup finely diced celery
- 0.3 cup chopped scallion
- 3 tbsp all-purpose flour
- 2 cup shredded Canadian white cheddar cheese
- 0.5 tsp Tabasco sauce, or to taste
- 0.5 tsp Worcestershire sauce
- 12 tsp salt, or to taste
- 1/8 tsp freshly ground pepper, or to taste
Instructions
- 1
Snipped fresh chives or minced scallions for garnish In a 2-quart saucepan, heat the milk and the chicken broth over medium-low heat.
- 2
Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
- 3
Add the red onion, celery, and scallion and cook, stirring, until the onion has softened, about 5 minutes.
- 4
Add the flour and cook, stirring constantly, for 3 minutes.
- 5
Remove the Dutch oven from the heat, add the heated milk mixture, and whisk until well blended.
- 6
Return to the heat and cook, whisking constantly, until the mixture comes to a boil.
- 7
Boil for 1 minute, or until thickened.
- 8
Remove the Dutch oven from the heat and stir in the cheese, Tabasco sauce, salt, and pepper until the cheese is melted and the soup is smooth.
- 9
Serve the soup hot, garnished with chives.