Title: Bacon-Topped Cheese Soup
Categories: Soup Microwave Southern
Yield: 9 Cups

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.

previous

next