Liquid Diet Day One: White Cheddar Creams with Crispy Bacon Soup

I made this soup tonight for my injured husband. Once again, this recipe came from Sunday Soup. Another winner.

3 Tablespoons unsalted butter
1 1/2 cups finely chopped onion
1 Tablespoon minced garlic
1/4 cup all-purpose flour
4 1/2 cups chicken stock
1 1/2 cups half-and-half
1/4 teaspoon cayenne pepper
1/4 cup dry white wine
12 ounces grated sharp white cheddar cheese
kosher salt
6 bacon slices, cut into 1 inch pieces and cooked until crisp
6 green onions, including 2 inches of green tops, coarsely chopped

1. Heat butter in a large, heavy pot over medium heat. When hot, add the onion and saute until softened, for 4 to 5 minutes. Add garlic and saute 1 minute more. Sprinkle flour over the mixture and cook, stirring for 2 minutes. Add the stock and half-and-half and bring mixture to a simmer.

2. Add the cayenne pepper and wine. Add the cheese, a little at a time, stirring until smooth after each addition. Taste soup and season with salt,as needed. Soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat.

3. To serve, ladle soup into 6 bowls and garnish each serving with bacon pieces and green onions.

Tomorrow, I am making Eggplant Parmesan Soup. This could be a LONG week in the soup department. Any suggestions? Please leave a comment!