Cheese-bacon soup

Yield: 6 Servings

Measure Ingredient
6 slices Bacon -- cooked and
\N \N Crumbled
½ cup Celery -- chopped
½ cup Carrot -- chopped
½ cup Onion -- chopped
½ cup Green pepper -- chopped
⅓ cup Flour
½ teaspoon Salt
¼ teaspoon Pepper
2 cups Half and half
1 cup Milk
1 can Clear chicken broth-14.5oz
2 cups Sharp cheddar cheese --
\N \N Shredded

Remove bacon from drippings. Add vegetables to bacon drippings and cook until tender. Blend in flour, salt and pepper; stir well.

Gradually stir in half-and-half, milk and chicken broth. Cover and cook until thickened and bubbly, stirring occasionally. Add cheese, stirring antil melted. Top each serving with bacon.

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