White Cheddar Soup with Crispy Bacon

 

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

 

Heat butter in a large, heavy pot over medium heat. When hot, add the onion and sauté until softened, for 4 to 5 minutes. Add garlic and sauté 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. 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. To serve, ladle soup into 6 bowls and garnish each serving with bacon pieces and green onions.