Cheddar and Bacon Soup

Cheddar and Bacon Soup recipe:

8 slices bacon, diced
2 Tbsp. oil
2 medium carrots, chopped
1 medium onion, chopped
1 Tbsp. Dijon mustard
3 Tbsp. flour
2 14-oz. Cans chicken broth
2 c. water
1/4 t. pepper
1 c. heavy cream
2 c. shredded cheddar cheese

In a wok, cook bacon over medium-high heat until very crisp, about 4 to 6 minutes. Remove bacon to paper towels. Drain off fat from wok. In same wok, heat oil over high heat. Add carrots and onion and cook, stirring, until soft, 3 to 5 minutes. Stir in mustard and flour. Cook 3 minutes, stirring. Add chicken broth, pepper and 2 c. water. Bring to a boil and stir until thickened. Stir in cream and cheese.  Reduce heat to medium-low.  Return bacon to wok. Stir over low heat until cheese is melted, about 3 minutes.

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