Cheese Soup (adapted from eggton)
- 1 small red onion
- 1 red bell pepper
- 1 Poblano pepper, seeded
- 1 – 2 cloves garlic, minced
- 2 carrots, peeled and diced
- chicken broth
- 6 oz. sharp cheddar cheese
- 2 Tbsp flour
- chipotle Tabasco sauce
- Worcestershire sauce
- salt and pepper
- crispy bacon
Saute the onion peppers, garlic. Add the carrot and chicken broth to cover veggies by an inch.
Simmer the veggies until very tender.
Working in small batches, blend the soup until smooth. I left some chunks in my soup for texture.
Grate the cheese and toss with the flour. Turn the heat to low. Add the cheese to the soup, stirring until it melts.
Add a few dashes Tabasco and Worcestershire sauce to taste. Adjust salt and pepper to taste.
Serve with crispy bacon on top and some warm French bread.