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Smoky Gouda Cheese Soup
Smoky Gouda Cheese Soup is delicious. Cheesy with a wonderful but subtle smoky flavor. The smokiness comes not only from the cheese but also from the bacon. If you can’t find smoked Gouda cheese, use regular Gouda. Living in America’s Dairyland, I have access to some of the best cheese made. Smoky Gouda cheese is one of the specialty cheeses that we have recently discovered and fallen in love with. Gouda cheese is one of those overlooked cheeses that needs to be brought into the spotlight. Serve Smoky Gouda Cheese Soup with Cheese and Chive Sourdough Biscuits Nothing tastes better on a sourdough biscuit than cheesy, smoky, hot soup. Perfection!
Hot cheesy soup is perfect on a cold winters day or in my book, any day is a good day for soup. Gouda Cheese is often used when making fondue. Why? Because it melts beautifully, making it the perfect cheese to use in soups, dips and fondue. Gouda cheese has a mild flavor which is another reason why Gouda works so well in soup. With it’s mild flavor all of the ingredients blend together well and the vegetables and bacon seem to shine through. We hope you try Smoky Gouda Cheese Soup and Enjoy it as much as we do.
Delicious and comforting on a cold winters day.
- 1/2 pound bacon, sliced into 1/2 inch pieces. Set aside a few tablespoons for garnish.
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 celery ribs, finely chopped
- 1 green pepper, chopped
- 1 cup fresh mushrooms chopped
- 2 carrots, peeled and shredded
- 4 tablespoons vegetable oil
- 3/4 cup all-purpose flour
- 3 cups chicken stock
- 4 cups half and half
- 1 cup room temperature beer
- 1 pound grated smoked Gouda cheese
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- coarse salt, to taste
- freshly ground pepper, to taste
- sliced green onions, garnish
In a 4 to 5 quart Dutch oven, cook bacon over medium heat until crispy. Remove bacon from pan, drain on paper towels, set aside. Drain off bacon fat, leaving 1 tablespoon fat in pan.
Add onion, garlic, celery, green pepper, fresh mushrooms, carrots and oil. Saute until vegetables are soften, about 10 minutes.
Add flour, and stir constantly for about 4 minutes.
Whisk in chicken stock, half & half and beer. Bring to a boil, boil for 1 minute.
Reduce heat to a simmer and cook for 10 minutes, stirring constantly.
Stir in cheese, Tabasco sauce, Worcestershire sauce, salt and pepper, until cheese is melted and soup is smooth. If soup is to thick, stir in a small amount of warm milk.
Garnish with chopped chives and crumbled bacon.