Creamy Bacon Soup With Vintage Cheddar

Creamy Bacon Soup With Vintage Cheddar

This bacon cheddar soup leans on Isle of Man Vintage Cheddar for a depth you don’t usually get in a comfort classic. It’s rich, creamy, and finishes with a subtly sweet, nutty character that lingers.

Bacon Cheddar Soup

Ingredients

• 6 slices streaky bacon, chopped
• 2 tbsp butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp plain flour
• 3 cups (720 ml) chicken stock
• 1 cup (240 ml) whole milk
• 1 cup (240 ml) double cream
• 7-9 oz Isle of Man Vintage Cheddar 18 months, grated
• 1 medium carrot, finely diced (optional)
• 1 small potato, peeled and diced (optional)
• 1 tsp mustard powder or Dijon
• Salt & black pepper to taste
• Chives or spring onion, finely sliced for garnish

Directions

1. Cook bacon in a pot until crisp; remove and set aside. Leave about 1 tbsp of bacon fat in the pot.
2. Add the butter to the pot with the bacon fat. Once melted, add the onion (and carrot if using) and cook 5-7 minutes until soft. Add the garlic and cook 1 minute more.
3. Sprinkle the flour over the vegetables. Stir continuously for 1-2 minutes to form a roux, this thickens the soup.
4. Pour in the chicken stock while whisking to avoid lumps. Add the milk and diced potato (if using). Simmer gently for 10-12 minutes until the potato is soft and the soup thickens.
5. Reduce heat to low, avoid boiling. Add the grated Isle of Man Vintage Cheddar gradually, stirring until fully melted. Add mustard, then season with salt and pepper.
6. Stir most of the bacon back into the soup, saving some for topping. Serve and top with crispy bacon, chives or spring onion and a small extra sprinkle of chddar if preferred.

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