Bacon-topped cheese soup
9 cups
Ingredients
| Quantity | 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 |
Directions
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.