Bacon-topped cheese soup

Yield: 9 cups

Measure Ingredient
6 slices Bacon; chopped
½ cup Celery; finely chopped
½ cup Carrot; finely chopped
½ cup Onion; finely chopped
½ cup Green pepper; finely chopped
⅓ cup All-purpose flour
½ teaspoon Salt
¼ teaspoon Pepper
2 cups Half-and-half
1 cup Milk
1 can Clear chicken broth; 14 oz
2 cups Cheddar cheese; shredded

Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside.

Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon.

SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.

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