Cheddar Cheese Soup

Wisconsin Cheddar cheese is a cheese that can vary in taste from very mild to having a sharp flavor. Cheddar is one of the most well liked and famous cheeses in the world. Here in America, the state of Wisconsin is famous for its wide array of cheeses that are award winning and delicious.

Cheddar has been around for a very long time. The name cheddar comes from a small village in England that first made the cheese around the 1100's. The village is named Cheddar.

When you think of cheddar often you with associate it with the color orange. This is common because of a old tradition of adding various dyes to the cheese to change its color. In reality, a cheddar cheese is creamy to pale white. This is its color without any dye added to it. Cheddar cheese has a wide variety of flavors. The flavor depends on how the cheese was made and how long it is aged. Young cheddar cheese is mild, while the longer aged cheese has a sharp flavor. The shortest duration of aging is three months and the longest is 30 months.

Wisconsin cheddar is a great addition to many different foods. You should get creative and try different flavors. Try a mild cheddar once and then use sharp cheddar the next time you make the dish. Do not be afraid to experiment. I have put together a recipe using Wisconsin cheddar for a great soup that people and kids will love. Give it a try.

Cheddar Cheese Soup

Cook Time - 30 min

Yield - 6 servings

Ingredients

* 4 tablespoons butter

* 1 large onion, finely chopped

* 1/3 cup finely chopped red bell pepper

* 1/3 cup finely chopped green bell pepper

* 4 cloves garlic, minced

* 1/2 cup all-purpose flour

* 2 cups chicken stock

* 1 1/2 cups whole milk

* 1 1/2 cups heavy cream

* 12 ounces sharp yellow cheddar cheese, grated (about 4 cups)

* Salt

* 1/4 teaspoon cayenne pepper

* Crumbled bacon or salsa, chopped parsley leaves, optional for garnish

Directions

In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers and saute until vegetables are soft, about 4 minutes. Add garlic and saute for 2 minutes. Add flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the stock, milk and heavy cream. Bring soup to a low boil and reduce heat so that the soup barely simmers. Cook, stirring frequently, until the soup is very thick and flavorful, about 20 minutes. Add the grated cheese in 1/2 cup increments, stirring after each addition until completely melted and smooth. Do not allow soup to boil. Season with salt and cayenne pepper, to taste.

Serve in shallow bowls, topped with some crumbled crispy bacon bits, a dollop of salsa, and chopped parsley, as desired.

I am a local chef in Chicago. You can visit my site at http://americanbaking.blogspot.com/ and find further recipes.

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