12 - 16 oz Daily’s Cherry Applewood Thick Cut Bacon (cut into 1” pieces, cooked crisp, 4+ Tbsp of fat / grease reserved)
1 Each Sweet Onion, lg. (finely chopped)
3 Each Garlic Cloves (chopped)
1⁄2 Cup Flour (All Purpose)
1⁄2 tsp Crushed Red Pepper Flakes
3 1⁄2 Cup Heavy (or Light) Cream
3 1⁄2 Cup Chicken Stock
4 Cup Cheddar Cheese (shred or cubed)
Heat 4 tablespoons of bacon fat in a stockpot, add onions and garlic and cook until tender. (Approx. 5 minutes)
Stir in flour and crushed red pepper. Cook, stirring constantly, for another 2 minutes.
Add cream and stock. Bring to boil.
Reduce heat, and allow to simmer for 6-8 minutes.
Reduce heat to low, and stir in cheese. (continue to stir constantly until cheese is fully melted, and soup is smooth). Add 50% of cooked bacon. If soup becomes to thick, add additional stock or milk, and continue to stir until desired consistency is reached.
Remove from heat. Best when served immediately. Top (garnish) with remaining crisp bacon. If desired, top with additional shredded cheese and fresh chopped parsley.