Spicy Wisconsin Cheese and Bacon Soup
Description
There's no need to go to Wisconsin to enjoy this soup. Just choose your favorite cheeses, preferably made in Wisconsin, and pair them with bacon, veggies and milk and voila, you have made a delicious meal.
Ingredients
6 T. butter
1/2 c. carrots, chopped
1/2 c. celery, chopped
1 medium onion, chopped
1/2 c. all-purpose flour
2 T. corn starch
4 c. chicken broth or stock
4 c. milk , regular, 2%, 1% or skim
8 strips bacon, cooked and crumbled
3/4 t. smoked paprika
1/4 t. cayenne pepper
1/4- 1/2 t. salt
1/4- 1/2 t. freshly ground black pepper
pinch red pepper flakes
1/2- 1 t. hot sauce, or your preference
3 c. shredded cheeses like 1 c, habanero jack, 1 c. spicy gouda, and 1 c. sharp cheddar
Directions
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Melt butter in a large stock pot over medium heat. Add in chopped carrots, celery and onion. Cook about 10 minutes, or until the veggies are fork tender.
Sprinkle flour and corn starch over the veggies. Stir to combine. Cook for 2-3 minutes.
Slowly add in chicken broth/stock and stir continously until well combined. After a few minutes, this mixture will start to thicken.
Slowly add in milk, crumbled bacon, paprika, cayenne pepper, salt, black pepper, red pepper flakes, and hot sauce. Cook for several minutes.
Add in the cheeses, 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 while hot.