Cheese-bacon Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Soups &, Stews | 6 | Servings | |
INGREDIENTS
| 6 | 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 | t | Salt |
| 1/4 | t | Pepper |
| 2 | c | Half and half |
| 1 | c | Milk |
| 1 | Clear chicken broth, 14.5 | |
| oz. | ||
| 2 | c | Sharp cheddar cheese |
| shredded |
INSTRUCTIONS
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 <stein@netnitco.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 149
Total Fat: 16.5g
Cholesterol: 34.1mg
Sodium: 873.3mg
Potassium: 189.8mg
Carbohydrates: 12.8g
Fiber: 1.9g
Sugar: 4g
Protein: 10.1g