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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This soup does not last long at my house. Ingredients:
6 slices of cooked crisp bacon |
1/3 cup flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup carrot |
1/2 cup celery |
1/2 cup onion |
1/2 cup green bell pepper |
4 cups half-and-half cream |
2 cups milk |
1 (15 ounce) can chicken broth |
3 cups sharp cheddar cheese, shredded |
3 tablespoons butter or 3 tablespoons margarine |
Directions:
1. Put the celery, carrots, onion, and bell pepper in food processor and grate until the vegetables are chopped into tiny pieces. Set aside.
2. Cook bacon in a large skillet or in microwave until crisp and chop finely. Save drippings.
3. Add vegetables to drippings and cook over low heat until tender. Drain.
4. vegetables in colander. In a large pot melt butter. Slowly stir in flour and mix well. Slowly add milk, half and half, and chicken broth. Add salt and pepper.
5. Add vegetables and chopped bacon; then cheese. Heat until cheese is melted and soup is hot (but do not let boil).
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