- 2 Tbs butter in a large pan on low to medium heat, melt it.
- 1 large onion finely chopped - Saute for about 4 minutes.
- 2 cloves of garlic, minced. Add garlic to onions and saute or another 2 minutes.
- 1/4 cup flour - Add to onions to give them a good coat of flour and continue cooking, stirring constantly for another 2 minutes.
- Slowly whisk in 1 can of broth, (About 1 cup of chicken, beef, or vegetable stock)
- 3/4 cup whole milk (it tastes better when using whole milk)
- 3/4 cup heavy cream
- Bring soup to a low boil then reduce heat to simmer. Simmer and stir for about 20 minutes.
- 2 cups grated cheddar cheese adding in 1/2 cup increments and stirring until completely melted before adding more cheese. Do not allow soup to boil, just keep it at a slow simmer.
- 1 package of diced ham, bacon, or prosciutto. Optional. But in my house the addition of bacon is never optional, but a requirement.
- Season to taste with salt and pepper. Garnish with parsley and a Parmesan Crisp. Serve with dinner rolls.
That was my fancy schmancy attempt at looking pretty. A Parmesan Crisp. Deceptively easy to make.
- 1 Tbs shredded or grated Parmesan cheese per crisp.
- Scoop and Flatten the cheese out onto a Parchment paper covered sheet pan.
- Bake at 350 degrees for 6-8 minutes until golden.
- Allow Crisp to cool and harden, or while they are still warm curl them up to look even fancier.
- Remove and eat. I like letting mine soak in the soup to double the cheesy flavor.