CHEDDAR & BACON SOUP WITH CRUSHED PRETZELS

This soup will quickly become a Sunday lunch favourite. A crisp green salad with apples and walnuts is a great accompaniment.

2 tbsp (30 mL) unsalted butter

5 strips bacon

1 1/2 cups (375 mL) onion, finely diced 2 tbsp (30 mL) garlic, coarsely chopped 2 tbsp (30 mL) all-purpose flour

4 cups (1 L) warm chicken or vegetable stock

2 tsp (10 mL) Dijon-style mustard

2 cups (500 mL) yellow-skinned potato, peeled and finely diced

2 cups (500 mL) grated aged cheddar, divided

1 cup (250 mL) 35% cream

Salt and white pepper (optional)

1/4 cup (60 mL) coarsely chopped pretzels 1 tbsp (15 mL) fresh chives, finely chopped

1 In a large pot, heat butter over medium heat until melted. Add bacon strips and cook until fat has rendered and strips are cooked and nicely crisped. Remove from pan and let cool, then coarsely chop and set aside.

2 Add onion and garlic to bacon fat, and cook until onions are translucent, about 20 minutes.

3 Stir flour into pot until well combined. Slowly whisk in all the stock and scrape up browned bits from bottom of pot.

4 Add Dijon-style mustard and potatoes, bring to a boil then lower heat and simmer for 30 minutes or until potatoes are very tender.

5 Let cool slightly, then blend until very smooth in a standard blender or by using an immersion blender.

6 Return soup to the pot, add 1 1/2 cups (375 mL) cheese and cream. Simmer gently to melt cheese. Season with salt and white pepper if needed.

7 Divide soup between four bowls and garnish equally with chopped bacon, pretzels, chives and remaining 1/2 cup (125 mL) cheese.

Serves 4