A deliciously creamy cheddar bisque with crispy bits of smoky bacon.

Cheddar Bisque

12 slices (about 1/2 pound) bacon
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup all-purpose flour
6 cups milk
4 cups (16 ounces) shredded Wisconsin Medium Cheddar cheese
1/4 cup snipped parsley
1/2 teaspoon dry mustard
1/4 teaspoon pepper

1. In a 4 quart saucepan, cook bacon until crisp. Drain, crumble and set aside.
2. Reserve about 3 tablespoons bacon drippings in pan. Add onion and garlic; sauté until tender.
3. Blend in flour until mixture bubbles and thickens.
4. Gradually stir in milk until mixture is smooth and thickened.
5. Gradually add cheese, stirring constantly, until melted.
6. Spoon 1 cup of soup into a small bowl. Stir in parsley, mustard and pepper. Stir contents back into saucepan.
7. Add bacon.
8. Serve immediately.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.