White Cheddar Cream Soup With Crispy Bacon

From Sunday Soup by Betty Rosbottom

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3  tablespoons unsalted butter
• 1 1⁄2 cups onions, finely chopped
• 1  tablespoon garlic, minced
• 1⁄4 cup all-purpose flour
• 4 1⁄2 cups  chicken stock
• 1 1⁄2 cups half-and-half
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 cup dry white wine
• 12  ounces sharp white cheddar cheese, grated
•  kosher salt, to taste
• 6  slices bacon, cut into 1 inch piecesand cooked until crisp
• 6  green onions, coarsely chopped

Directions

1. Heat butter in a large pot over meduium heat. Add onion and saute until soft. Add garlic and saute 1 minute longer. Sprinkle flour over mixture and cook, stirring, for 2 minutes. Add stock and half-and-half and bring to a simmer.
2. Add cayenne and wine. Add cheese, a little at a time, stirring until smooth after each addition. Taste soup and season with salt. Garnish each serving with bacon and green onions.