What a great soup for using leftover turkey, or having it for Super-Bowl parties or on those cold weather evenings.
6 tables unsalted butter, plus melted butter for brushing
1 small onion, diced
2 stalks celery, diced
1/2 clove garlic, minced
5 tables flour
1 qt chicken broth
1 cup heavy cream
1 cup shredded white American cheese (about 4 oz)
1 1/2 cups shredded cheddar cheese (about 6 oz)
1 cup diced deli ham
1 cup diced leftover roast turkey
6 slices baguette
6 slices bacon
1/2 pt grape tomatoes, thinly sliced
3 tables chopped fresh parsley
Kosher salt and ground pepper to taste
Preheat oven to 350. Melt the butter in a pot over medium heat. Add onion, celery and garlic; cook, stirring, until softened, abut 4 minutes. Stir in the flour and whisk, about 1 min. Add the broth and cream;, stirring, bring to a boil. Reduce the heat to medium low and stir in the American cheese and 1 cup of the cheddar until melted. Add the ham and turkey and heat through, 3-5 minutes.
Remove from the heat, keeping warm with lid.
Spread the baguette slices on a baking sheet and brush with melted butter. Transfer to the oven and toast until golden, abut 10 minutes. Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning until crisp. Drain on paper towels. When cool enough to handle, crumble.
Toss the tomatoes, parsley, salt and pepper in a bowl. Lade the soup into bowls and top with the toasted baguette, the remaining 1/2 cup cheddar, divided between the 6 bowls, and the tomato-parsley mixture and crumbled bacon. YUM!