Cheese Soup - winter's best friend

I just glanced at next week's temps - 40s - not bad I thought, with the children being home from school I wanted to actually leave the house with them and venture forth.Then it hit me - the big snow warning on Thursday THIS week arghh! Not again. Forecast is for up to 12" by nightfall. And with that I bring you cheese soup.

Cheese Soup

Yield: serves 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

3 slices thick-cut bacon, chopped
1 sweet onion, finely diced
1/2 red pepper, finely diced
2 garlic cloves, minced
2 tablespoons unsalted butter
2 tablespoons flour
2 cups of stock (your choice)
1 cup half and half
4 ounces sharp white cheddar, freshly grated
4 ounces extra sharp yellow cheddar, freshly grated
4 ounces colby jack, freshly grated
fresh herbs for garnish
salt and pepper to season if needed
bread rolls for serving

Directions:

Heat a large stock pot over medium heat and add chopped bacon. Fry until crispy and fat is rendered, them remove bacon with a slotted spoon and place on a paper towel to drain. Reduce heat to low and add onions, peppers and garlic, stirring to coat. Cook for about 10 minutes, until vegetables are translucent, stirring occasionally. Increase heat to medium-high and add in butter. Once sizzling, which in flour and cook for 3-4 minutes until flour is nutty and golden. Add in stock and stirring constantly, cook for 5 minutes so the mixture somewhat thickens.
Add in half and half, then reduce heat to low and gradually add cheese while stirring. Stir until smooth, then fold in bacon and serve immediately. Garnish fresh chopped herbs over top if desired.

[Because any cheese soup can get "gloppy" after it sits, I suggest making this as close to serving time if possible. If the mixture gets too thick, add a bit more liquid and stir over low heat. ]

Thank me later!