This quick and easy soup comes together in just 25 minutes, making it ideal for lunch or a cozy weeknight dinner. Topped with crispy bacon, every spoonful delivers creamy texture and savory depth.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2
Ingredients
- 3 slices bacon, cut into small pieces
- 1 tablespoon unsalted butter
- 1/4 cup finely diced shallot
- 1/4 cup finely diced celery
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups 2% milk
- 4 ounces white Cheddar cheese, freshly shredded
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (optional)
- 1/4 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
Instructions
- In a saucepan over medium heat, cook the bacon until crispy. Remove and set aside, leaving about one tablespoon of fat in the pan.
- Add butter to the pan. Sauté the shallot and celery until soft, about 5–6 minutes. Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the vegetables and stir continuously for 1–2 minutes to form a light roux.
- Gradually whisk in chicken broth, then milk. Bring to a gentle simmer without boiling.
- Reduce heat to low. Add shredded Cheddar gradually, stirring until melted and smooth.
- Stir in Worcestershire sauce, hot sauce, and Dijon mustard. Season with black pepper.
- Serve hot, topped with crispy bacon pieces.
Cooking Tips
- Shred cheese fresh for smoother melting.
- Taste before adding salt since bacon and cheese are naturally salty.
- Add diced sweet peppers for extra flavor variation.
Nutrition Information (Approximate Per Serving)
- Calories: 500
- Fat: 34g
- Carbohydrates: 20g
- Protein: 32g
