“Warm up in under 30 minutes with a thick, cheesy soup loaded with sharp cheddar, crisp bacon, and a subtle kick of mustard and spices.”

Directions and Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the flour and whisk continuously for 1–2 minutes until a smooth roux forms. Do not allow it to brown.
3. Slowly pour in the warmed milk while whisking constantly to prevent lumps.
4. Add the broth and continue whisking until the mixture is smooth.
5. Bring the soup to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened.
6. Reduce the heat to low.
7. Add the dry mustard and cayenne pepper, if using.
8. Gradually stir in the shredded cheddar cheese, one handful at a time, allowing each addition to melt completely before adding more.
9. Continue stirring until the soup is smooth and creamy.
10. Season with salt and black pepper to taste.
11. Remove from the heat and serve immediately.
12. Garnish with chives, diced apple, or cooked ham if desired.

Notes or Tips

• Use freshly shredded cheese for the smoothest texture.
• Warm the milk before adding it to the roux to help prevent curdling.
• Avoid boiling the soup after the cheese has been added, as high heat can cause the cheese to separate.

Cooking Techniques

• A properly cooked roux helps create a silky, lump-free soup.
• Add the cheese gradually over low heat for the creamiest results.
• Continuous whisking while adding liquids ensures a smooth consistency.