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Cheese & Bacon Soup made with Cajun Power Spicy Garlic Pepper Sauce
- Private group -
November 29, 2017
INGREDIENTS
- 5 tablespoons butter
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1 medium yellow onion, chopped
- 1/2 cup all purpose flour
- 2 tablespoons corn startch
- 4 cups chicken broth
- 4 cups milk (I used 1%)
- 6-8 strips bacon, cooked and crumbled (you could also use ham or smoked sausage)
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon table salt
- 1/2 teaspoon black pepper
- Pinch red pepper flake
- 1 teaspoon Cajun Power Spicy Garlic Pepper Sauce
- 3 cups shredded cheese – I used 1 cup habanero jack, 1 cup spicy gouda, and 1 cup classic sharp cheddar
DIRECTIONS
- Melt 5 tablespoons of butter in a large stock pot over medium heat. Add in chopped carrots, celery and onion and cook for about 10 minutes, or until the veggies are fork tender.
- Sprinkle 1/2 cup all-purpose flour and 2 tablespoons corn starch over the veggies and stir to combine. Cook for 2-3 minutes.
- Slowly add in 4 cups chicken broth and stir well. After a few minutes, this mixture will start to thicken. Slowly add in 4 cups of milk, crumbled bacon, paprika, cayenne pepper, salt, black pepper, red pepper flake, and Cajun Power Spicy Garlic Pepper Sauce. Cook for several minutes.
- Add in the cheese, one cup at a time and stir well between each cup. When all of the cheese has been added, reduce the heat to low until the cheese has melted.
- Adjust seasoning to taste and serve immediately.