Yummy Bacon-Topped Cheese Soup

Cheese soup is a Midwestern American staple, the kind of bowl that comes out of a Wisconsin grandma’s kitchen on a snowy weeknight. This version goes a step further by topping each serving with crisp bacon, and the whole thing cooks entirely in the microwave with no stovetop required.

The vegetables get sweated in the bacon drippings before flour goes in to thicken. Celery, carrot, onion, and green bell pepper add aromatic depth and color, breaking up what would otherwise be a one-note cheesy bowl. Half-and-half, whole milk, and a can of chicken broth form the rich liquid base, microwaved in stages until thick and bubbly.

Cheddar cheese stirred in at the end is what gives the soup its signature stretchy, creamy texture. Use a sharp aged cheddar for real flavor. Top each bowl with the reserved chopped bacon for the salty, crispy contrast that pulls the whole thing together.

Pro Tips

• Stir at every microwave interval. The starch in the flour can scorch in microwave hot spots if left undisturbed.
• Add the cheese off the heat (or on low microwave power). High heat breaks the cheese into a grainy texture.
• Use a 3-quart microwave-safe casserole. Smaller dishes will boil over once the cream goes in.
• Make a day ahead for deeper flavor. Reheat gently on low microwave power to avoid breaking the soup.

Variations

• Stir in 1 cup diced cooked ham along with the cheese for a heartier protein bowl.
• Add ½ teaspoon smoked paprika for a smokier, more complex flavor.
• Make on the stovetop in a Dutch oven if you don’t trust the microwave for soup.