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Cheese-bacon soup
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| slice | Bacon, cooked and crumbled | | 1/2
| cup | Celery, chopped | | 1/2
| cup | Carrot, chopped | | 1/2
| cup | Onion, chopped | | 1/2
| cup | Green pepper, chopped | | 1/3
| cup | Flour | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 2
| cup | Half and half | | 1
| cup | Milk | | 1
| can | Clear chicken broth, 14.5 | | | -oz. | | 2
| cup | Sharp cheddar cheese | | | -shredded |
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Procedures:
| 1 | Remove bacon from drippings. | | 2 | Add vegetables to bacon drippings and cook until tender. | | 3 | Blend in flour, salt and pepper; stir well. | | 4 | Gradually stir in half-and-half, milk and chicken broth. | | 5 | Cover and cook until thickened and bubbly, stirring occasionally. | | 6 | Add cheese, stirring antil melted. | | 7 | Top each serving with bacon. |
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