Cheese and Bacon Soup

• portioner: 6 to 8 servings

Ingredienser

2 tablespoons (1/4 stick) butter

2 celery stalks, chopped

2 carrots, chopped

1 medium onion, chopped

1 green bell pepper, chopped

1/3 cup flour

1 teaspoon salt

1/2 teaspoon white pepper

2 cups half-and-half

1 cup whole milk

2 cups chicken stock or canned low-sodium broth

3/4 pound sharp Cheddar cheese, grated (3 cups)

3/4 pound Monterey Jack cheese, grated (3 cups)

6 bacon slices, cooked crisp, drained, and crumbled

Dash of cayenne

Chopped fresh chives, for garnish

Vejledning

Melt the butter in a large heavy-bottomed pot over medium heat.

Add the celery, carrots, onion, and bell pepper and sauté until tender, 3 to 5 mintues.

Add the flour, salt, and pepper and cook, stirring, for 3 to 4 minutes.

Gradually stir in the half-and-half, milk, and chicken stock.

Raise the heat to high and bring the soup to a boil, stirring occasionally.

Reduce the heat to a simmer and cook until the soup has thickened, 20 to 30 minutes.

Reduce the heat to low and add the cheeses.

Continue to cook, stirring, until the cheeses melt.

Add the bacon and cayenne and stir to incorporate.

Serve hot, garnished with chives.

Notater

Dolly says: "These days, it seems everyone's itchin' to take all the flavor out of food while keepign the nutrition in. I would die before I gave up my bacon and my butter. I ate like a hog as a child, but now I eat just a little bit of this and a little bit of that and it's always the real, full-on full-fat thing. If the idea of eating cheese and bacon rattles you, forget it. A small bowl of this fills you up fast and it's so satisfying, you won't need to eat again until your next meal!"