Cheese Soup with Cinnamon Croutons and Bacon Chips

1. Roughly remove the rind from the (strongly smelling) cheese and cut it into large cubes. Coarsely chop the other leftover cheese as well.
2. Bring the milk to a boil in a saucepan. Turn the heat down and gradually add the cheese types and stir until they have dissolved. Do not add salt until you have tasted the soup. You may also be able to do without salt, so be careful. Finally, pour in the cream, bring to the boil again and froth up with the hand blender.
3. If the soup still seems too thick for you, you can dilute it with more milk afterwards. Depending on the type of cheese used, it becomes very creamy and very filling.
4. It doesn’t matter what cheese you use. Only the mix and quantity ratio between cheese and liquid should fit. So don’t take too much liquid straight away, but rather use it to regulate the consistency of the soup for the shot.

Croutons and Bacon Chips:

1. Cut toast bread into not too small cubes. Heat butter in a pan, sprinkle with cinnamon and add bread cubes. Toast, turning several times over a mild heat, until crispy. The cinnamon makes them a little darker, but gives them a great taste.
2. Put the bacon slices (without added fat) in a separate pan and fry them over medium heat until they are nice and crispy and dark. During this turn 1 x. Remove from the pan and drain on kitchen paper.
3. Arrange everything on a deep plate and ……… a delicious (leftover) meal is ready. We also had bruschetta with tomato as a small side dish