Smoked Gouda with Apple Smoked Bacon Soup

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By Chef Irv Miller
Makes 1 gallon
  1. 1 cup butter
  2. 1 cup all purpose flour
  3. ½ gallon milk
  4. 1 lb. smoked gouda cheese
  5. 2 cups yellow onions, small dice
  6. 2 ribs. celery, small dice
  7. 3 tbsp. garlic, minced
  8. 1 cup dry sherry
  9. 6 slices uncooked apple smoked bacon
  10. ½ cup bacon, chopped small and cooked crispy
  11. ½ gallon chicken broth
  12. 2 bay leaves
  13. 3 sprig fresh thyme
  14. 2 tbsp fresh chives
  15. To taste kosher salt and white pepper


  1. In a large heavy bottom soup pot, melt the butter and whisk in the flour.
  2. Add the onions, celery and garlic, then sauté until tender.
  3. Add the sherry and reduce for 5 minutes over medium-high heat.
  4. Add chicken broth and bring to a boil. Reduce to a simmer.
  5. Whisk frequently over low heat for about 12-15 minutes.
  6. Slowly add the milk and whisk frequently. Add the bay leaves and thyme sprigs, bring to a boil, then immediately reduce to a simmer.
  7. Add the raw bacon and simmer 30 minutes on low temperature.
  8. Grate cheese then add to soup and continue to whisk until all the cheese has been incorporated.
  9. Remove soft bacon and chop fine before adding back to the soup before serving.
  10. Garnish with crispy bacon and chopped chives.

Recipe compliments of Jackson's Steakhouse, Pensacola, Florida

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