Bacon and White Sharp Chedder Cheese Soup

I am so ready for spring to get here. We have not had the heavy snows that has buried much of the country but most just cold and unpleasant. Today I made a pot of my favorite Cheese Soup. It always makes me smile when I have it, Come to think of it, good food always makes me smile.

Bacon and White Cheddar Cheese Soup

1/2 lb. Good Bacon, cut into small pieces and browned

1/4 cup bacon drips, add butter to make 1/4 cup

1 cup yellow onion, diced small

1/2 cup celery, diced small

1 teaspoon garlic, minced

1/4 cup all-purpose flour

2 teaspoons dry mustard

1 teaspoon kosher salt

1 teaspoon ground white pepper

1/2 cup dry white wine, optional (I used Chardonnay)

1-1/2 cups chicken broth

1-1/2 cups whole milk

1-1/2 cups heavy cream

4 cups good quality sharp, white Cheddar cheese, grated (12 oz.)

Tomatoes and parsley for garnish

Brown bacon pieces and remove. Reserve drippings and add enough butter to make 1/4 cup.



Sauté onion and celery in bacon drips and butter in a large pot over medium-low heat. Cook for 10 minutes; add garlic and sauté 1 minute more. Stir in flour to coat the vegetables. Add dry mustard, salt and white pepper. Stir constantly for 2 minutes to prevent scorching.



Whisk in wine, the mixture will be clumpy, that's okay. Then whisk in broth, milk and cream, scraping the bottom of the pot. Bring soup to a boil, reduce heat and simmer 15 minutes.



Remove from heat and stir in cheese. Continue stirring until cheese is completely melted.



Transfer to individual serving bowls and garnish with the bacon bits and tomatoes. Serve immediately. I served it with left over dinner rolls that were basted with olive oil, dusted with fresh ground pepper and then lightly toasted in the oven.