Bacon-topped Cheese Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Microwave | 9 | Cups | |
INGREDIENTS
| 6 | 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 | t | Salt |
| 1/4 | t | Pepper |
| 2 | c | Half-and-half |
| 1 | c | Milk |
| 1 | Clear chicken broth, 14 oz | |
| 2 | c | Cheddar cheese, shredded |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 91
Total Fat: 10.4g
Cholesterol: 33mg
Sodium: 334.4mg
Potassium: 136.8mg
Carbohydrates: 7.2g
Fiber: <1g
Sugar: 2.5g
Protein: 9g