Cheese Soup RecipeCheese soup recipe offers real comfort food. This soup is made using freshly grated cheese with the extra flavor of bacon. You can find the recipe for the fresh vegetable stock that is called for in the soup stock section of this website using the navigation menu to the left.
Everyone knows that bacon adds an amazing flavor to anything it is added to, and when you add that smoky flavor to this cheese soup recipe there is nothing quite like it. The cheddar cheese is an added bonus, because it brings richness and great taste to this homemade cheese soup.
While this recipe does call for cheddar cheese, there is nothing that says that you must use this type of cheese. As a matter of fact, you can use any type of cheese that pleases you, or for an even more delectable variety, you could mix cheeses like parmesan, provolone, mozzarella and any others that you typically use. You might even want to try some blue cheese for the delight of it.
Be sure to reserve a bit of grated cheese to sprinkle on the top, and serve with a salad and crusty bread for even more eating enjoyment.
INGREDIENTS2 tbsp butter 2 garlic cloves (chopped) 1 lg onion (sliced) 9 oz lean beacon (chopped) 2 large leeks (trimmed and sliced) 2 tbsp flour (all purpose) 4 cups vegetable stock 1 lb potatoes (chopped) 1/2 cup heavy cream 3 cups grated cheddar cheese (plus extra to garnish) salt and pepper to taste
1. Melt butter in a large sauce over low heat. Add the garlic and onion and cook, stirring, for 3 minutes,until slightly softened. Add the chopped bacon and leeks and cook for another 3 minutes. 2. In a bowl mix flour and enough stock to make a smooth paste and stir in into the pan. Cook, stirring for 2 minutes. Pour in remaining stock and add potatoes season with salt and pepper. Bring soup to a boil then reduce heat and simmer for 25 minutes until potatoes are tender. 3. Stir in cream and cook for 5 minutes, then gradually stir in the cheese until melted. Remove from heat and serve. Garnish with grated cheese.
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