Bacon-Topped Cheese Soup Recipe

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Bacon-Topped Cheese Soup Ingredients

6 slice bacon, chopped
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 cup half-and-half
1 cup milk
1 can clear chicken broth, 14 oz
2 cup cheddar cheese, shredded

A Recipe for
Bacon-Topped Cheese Soup

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This is a recipe for Bacon-Topped Cheese Soup from the recipe cookbook of Recipes-to-go (Cheese)

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Bacon-Topped Cheese Soup

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Bacon-Topped Cheese Soup Directions

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.

Serves: 9

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Bacon-Topped Cheese Soup Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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