Comforting Cheese Soup with Red Pepper and Bacon

Heat 2 tablespoons of olive oil in a medium saucepan at medium-high heat. Add chopped onions and saute until translucent, about 10 minutes. Add flour and butter, whisking constantly to create a roux.

Reduce to medium heat, and add heavy cream and chicken stock. Add cheeses in increments, stirring constantly so cheese does not stick to bottom. Reduce to low-medium heat and let simmer for 15 minutes, or until thick. Stir occasionally. Add salt and pepper to taste, if needed. If soup is not as thick as you would like, add flour by the tablespoon, stiring until it thickens.

Add half of chopped red pepper and half of bacon to soup, stirring to mix. Let simmer for 5 more minutes.

Serve in soups bowls. Garnish with remaining bacon and red pepper.