Cheese Soup (Cheddar)

Ingredients

3 tablespoons butter

1 large onion, chopped

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped green bell pepper

3-4 cloves garlic, minced

1/2 cup all-purpose flour

2 cups chicken stock (see chicken stock recipe)

1 1/2 cups whole milk

1 1/2 cups heavy cream

About 4 cups yellow cheddar cheese, grated

Salt to taste

Cayenne pepper to taste

Crumbled bacon chopped parsley leaves, optional for garnish

In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers and saute until vegetables are tender. Add garlic and cook a little longer. Add flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock, milk and heavy cream.  Bring soup to a low boil and reduce heat so that the soup only simmers. Cook, stirring, until the soup is thick and flavourful. Add the grated cheese in 1/2 cup parts, stirring after each addition until completely melted and smooth. Do not allow soup to boil. Season with salt and cayenne pepper, to taste.

Serves 6