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Bacon-topped cheese soup




Source of Recipe


Southern Living Magazine, October, 1980.


Recipe Introduction


Yield: 9 Cups


List of Ingredients




6 sl Bacon; chopped
� c Celery; finely chopped
� c Carrot; finely chopped
� c Onion; finely chopped
� c Green pepper; finely chopped
? c All-purpose flour
� ts Salt
� ts Pepper
2 c Half-and-half
1 c Milk
1 cn Clear chicken broth; 14 oz
2 c Cheddar cheese; shredded


Recipe



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.