Cheddar Bacon Soup - cooking recipe

Ingredients

12 slices bacon
1 c. finely chopped carrots
1/4 c. finely chopped celery
3/4 c. finely chopped onion
2/3 c. all-purpose flour
1/2 tsp. ground pepper
5 c. milk
1 c. chicken broth
1 1/2 c. (6 oz.) Cheddar cheese, shredded
1 1/2 c. (6 oz.) American cheese, shredded

Preparation

In large skillet, cook bacon until crisp.
Drain bacon, reserving 1/2 cup of the drippings.
Crumble bacon and set aside. In large saucepan, cook carrots, celery and onion in reserved bacon drippings until vegetables are crisp and tender.
Stir in flour and pepper.
Add milk and chicken broth.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat to low.
Add cheese, stirring until melted.
Stir in bacon, reserving 1/2 cup for garnish.
Soup can be made up to 2 days ahead.
Makes 12 servings.