Bacon-topped cheese soup (microwave)
9 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cloves | 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 | each | 14-1/2 ounce can clear chicken broth |
| 2 | cups | (8 ounce) shredded sharp Cheddar cheese |
Directions
Place bacon in a 3-quart casserole dish; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole dish; set bacon aside.
Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in flour, salt, and pepper; stir well. Gradually add 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. Yield: 9 cups.
October, 1980"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-29-95