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Cheese-Bacon Soup

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

30 min

Ready

50 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 slices bacon
cooked and crumbled
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½ cup celery
chopped
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½ cup carrots
chopped
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½ cup onions
chopped
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½ cup green bell peppers
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cup all-purpose flour
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½ teaspoon salt
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¼ teaspoon black pepper
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2 cups light cream (half&half)
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1 cup milk
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1 can chicken broth
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2 cups cheddar cheese, very old, sharp
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Ingredients

Amount Measure Ingredient Features
6 slices bacon
cooked and crumbled
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118 ml celery
chopped
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118 ml carrots
chopped
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118 ml onions
chopped
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118 ml green bell peppers
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79 ml all-purpose flour
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2.5 ml salt
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1.3 ml black pepper
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473 ml light cream (half&half)
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237 ml milk
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1 can chicken broth
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473 ml cheddar cheese, very old, sharp
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Directions

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 until melted.

Top each serving with bacon.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 33257% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 755mg 31%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 27g
Vitamin A 67% Vitamin C 32%
Calcium 22% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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