Cheese-bacon soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Bacon -- cooked and |
| 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 -- |
| Shredded | ||
Directions
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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