Cozy Classic-Reversed!

Grilled cheese soup and tomato chips.  Easy and so tasty.
10 yr aged Wisconsin cheddar-about 4 oz. shredded
8 yr aged Wisconsin white cheddar-about 4 oz. shredded
1 oz butter, for roux
2 oz butter for bread
1 oz flour
2 cups heavy cream
2 cups milk
4 slices of whole wheat bread
salt and pepper to taste
Melt butter and add flour to sauce pan, cook flour till lightly brown and all butter is incorporated into a nice paste.  Add the cream.  Let incorporate and thicken.  Add the cheddar and let melt.  In the meantime, cut the crusts off the bread and cut into 1/2 inch cubes.  Saute the bread in butter just as you would a grilled cheese. 
Add the milk to the soup, add the bread.  Allow the bread to get soft.  If soup seems too thick add a little water or more milk.   Transfer to blender and blend on low and finish on medium to medium fast.  Pass through a fine mesh strainer and that's it.  Add salt and pepper to taste.
Tomato Chips:
Roma tomatoes, sliced on mandolin or very thin.  I like to slice them to the point of transparency.  Sprinkle with salt and dehydrate at 130 for 2-3 hours in dehydrator or in oven (on nonstick sprayed parchment or silpat) until crisp.  Reserve in airtight container until ready to eat.  These will last for a couple weeks if kept in cool dry pantry or cabinet. 
Note: you can use any cheddar you like, you can also substitute some of the liquid for beer...Chimay would be delicious.