Bacon-Topped Cheese Soup
- 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.
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.
