Behold the Sharp

Back when I was young and my taste buds were mere amateurs, I ate only mild cheddar cheese.  Then my tastes moved slowly to medium and eventually preferring sharp exclusively.  Now I even splurge from time to time at Costco and pick up some extra sharp.

And here's my theory...I would rather have a little of the real stuff than a bunch of those fat-free powdery shreds.  And when you are limiting your portions to be healthy, go with all the flavor - the sharp cheddar!

I ushered fall in early this year.  I usually am premature about my soup making but this year it started back in August.  I just couldn't wait.  Last night after a drizzly day, I made this:

Cheddar Cheese Soup from Southern Living

A friend of mine who I could totally call a "kindred spirit", Kim R., introduced me to the stuff last year in December.  It was velvety, rich and had just the right kick to it.  If you prefer soup with less kick, reduce the amount of ground red pepper.  I ladled my serving and then sprinkled a little more on top. 

I made some changes to the original recipe because that's just what I do.  So try my version or google the original recipe from Southern Living.  Either way, you'll be glad you did.

Cheddar Cheese Soup

2 Tbsp butter

1/2 cup chopped onion

2 cups finely diced carrots
1 garlic clove, minced
1 (32 oz) box chicken stock
1/2 small green bell pepper, finely chopped
1/4 cup cornstarch
1/3 cup cold water
2 cups half & half or milk
1 8 oz block sharp cheddar cheese, shredded
1/4 tsp ground red pepper
1/4 tsp celery salt

In a Dutch oven or medium stock pot, melt butter over medium heat and saute onion, carrots and garlic until tender-crisp and garlic releases its juices.  Carefully pour in chicken stock and increase heat until mixture comes to a boil.  Reduce heat to a simmer and cook until carrots are tender.  If desired, puree contents with an immersion blender until desired consistency.

In a separate small skillet, saute bell pepper until tender; stir into soup mixture.  Whisk together cornstarch and cold water until smooth; whisk into soup.  Slowly stir in half & half or milk and cook on low until mixture thickens.  Stir in shredded sharp cheddar cheese and allow to melt.  Season with ground red pepper and celery salt.