BACON-TOPPED CHEESE SOUP

06.11.2008 | Author: Cook | Posted in Cheese
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BACON-TOPPED CHEESE SOUP


Servings: 9
Ingredients: 

  • 6 sl Bacon; chopped
    • 

  • 1/2 c  Celery; finely chopped
    • 

  • 1/2 c  Carrot; finely chopped
    • 

  • 1/2 c  Onion; finely chopped
    • 

  • 1/2 c  Green pepper; finely chopped
    • 

  • 1/3 c  All-purpose flour
    • 

  • 1/2 ts Salt
    • 

  • 1/4 ts Pepper
    • 

  • 2 c  Half-and-half
    • 

  • 1 c  Milk
    • 

  • 1 cn Clear chicken broth; 14 oz
    • 

  • 2 c  Cheddar cheese; shredded
    •

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.

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