Recipe - Cheese-Bacon Soup

6 sl Bacon; cooked and crumbled
One half cup Celery; chopped
One half cup Carrot; chopped
One half cup Onion; chopped
One half cup Green pepper; chopped
1/3 cup Flour
One half teaspoon Salt
One fourth teaspoon Pepper
2 cup Half and half
1 cup Milk
1 cn Clear chicken broth; 14.5
oz.
2 cup 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 halfandhalf, 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 MCRecipe Digest V1 #200

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

From: Jeanne stein@netnitco.net