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Cheese-Bacon Soup

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Submitted by sculpin

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

6 6
SLICES SLICES BACON
cooked and crumbled
½ 118
CUP ML CELERY
chopped
½ 118
CUP ML CARROTS
chopped
½ 118
CUP ML ONIONS
chopped
½ 118
79
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 473
1 237
CUP ML MILK
1 1
CAN CAN CHICKEN BROTH *

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

Comments


 

 

Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 332 57% 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?
Trans-fat Free
 

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