Adapted from Closet Cooking
1 pound bacon, cut into 1/2 inch slices
1 onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, chopped
6 cups ham broth
2 14.5-oz. cans cannellini beans
¼ cup Melissa’s pickled jalapenos, sliced
1 ham bone (Optional, but wow, what a difference!)
Salt and pepper to taste
Cook the bacon, optionally implement steps 1-3, place half of the bacon, the onions, carrots, celery, garlic, broth and beans into the slow cooker and cook on low for 8-10 hours or high for 3-4 hours before implementing step 5. Optionally puree some or all of the beans, add the cheese sauce, jalapenos and remaining bacon before seasoning with salt and pepper to taste and serving!
For the cheese sauce:
2 tablespoons butter
2 tablespoons flour
½ cup whole milk
4 ounces cream cheese, room temperature
2 cups shredded smoked gouda
Heat the butter in a small saucepan over medium heat until it starts to foam.
Sprinkle in the flour and cook, mixing, until it turns a light golden brown, about 1-2 minutes.
Add the milk and simmer until it thickens, about 2-3 minutes.
Add the cheese and cook until it melts into the sauce before pouring into the soup.