Cream Of Cheddar Soup - cooking recipe

Ingredients

1/2 c. unsalted butter
1 c. finely chopped celery
1 c. leeks
1/3 c. flour
2 tsp. mustard
4 slices bacon
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken stock
2 c. half and half
2 c. milk
2 c. (8 oz.) finely shredded, sharp Cheddar cheese
chives and herb flowers (to garnish)

Preparation

Cook bacon; crumble.
Set aside.
In medium saucepan, melt butter over medium-high heat.
Add celery and leeks.
Cook, stirring often, 8 to 10 minutes, or until tender.
Stir in flour, mustard, salt and pepper.
Add chicken stock.
Stir constantly, until thick and bubbly.
Reduce to medium heat.
Continue cooking and stirring for 1 minute.
Alternately stir milk and half and half into mix.
Cover and heat through, about 10 minutes.
Reduce to low heat.
Stir in cheese until melted.
To Serve:
Stir in the crumbled bacon and ladle into cups.
Add garnish.
Serves 8 to 10.