Title: Cheese-Bacon Soup
Categories: Soups &, Stews
Yield: 6 Servings

6 sl Bacon; cooked and crumbled
1/2 c Celery; chopped
1/2 c Carrot; chopped
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1/3 c Flour
1/2 ts Salt
1/4 ts Pepper
2 c Half and half
1 c Milk
1 cn Clear chicken broth; 14.5
-oz.
2 c Sharp cheddar cheese;
-shredded

Remove bacon from drippings. Add vegetables to bacon drippings and cook
until tender. Blend in flour, salt and pepper; stir well. Gradually stir
in half-and-half, milk and chicken broth. Cover and cook until thickened
and bubbly, stirring occasionally. Add cheese, stirring antil melted. Top
each serving with bacon.
Posted to MC-Recipe Digest V1 #200

Date: Thu, 15 Aug 1996 07:08:13 -0500

From: Jeanne