Vermont Cheddar and Bacon Soup
2Lbs Vermont Sharp Cheddar cheese, shredded
Half-Lb Cob smoked bacon, chopped
4Oz Unsalted butter, melted
1Qt Chicken stock
1Qt Half and Half
Salt and white pepper to taste
Place butter and bacon in a large heavy pot and cook bacon until crisp. Whisk flour into the butter and bacon mixture to make a light roux. Cook without browning. Add chicken stock slowly while whisking roux. Do not let lumps form. This will form a light paste. Add cream slowly. Turn heat down and simmer. Add shredded cheese and nutmeg. Simmer on low heat until the cheese melts into the cream. Season to taste with salt and pepper.
Makes 1 gallon.