Instructions: In a large Dutch oven cook bacon pieces until crisp. Remove and drain on paper towels. Cook minced onion in bacon drippings until they are clear. Do not brown the onion. Whisk together the flour and dry sherry. Gradually add to the onion along with the whole milk and cream, allowing the mixture to thicken each time. Stir in the cheddar cheese one cup at a time allowing each cup to melt before adding another, until all is melted. Mix all spices in a small bowl. Add some of the soup and mix together thoroughly. Return spiced soup to the main pot and stir to combine. Simmer 5 minutes. Serve in large bowls topped with bacon bits and croutons.

Cheers
Sue - California

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