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Vermont Cheddar and Bacon Soup Recipe

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This recipe for Vermont Cheddar and Bacon Soup is from Cookbook for Saints, Sinners, and Politicians , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup of the following all finely chopped , Onion carrots celery green bell pepper cauliflower. 5 Strips cooked diced cooked bacon, 2/3 cup flour, 4 cups milk 1 cup butter 2/3cup flour 1 1/2 lb. sharp cheddar cheese 2 cups chicken stock 3 chicken bullion cubes
Directions:
Directions:
Heat 1/2 butter in a 4qt pan. add veggies stirring over med heat cook 5-7 min add 2 cups chick stock 3 bullion cubes and bring to a boil. Cover reduce heat cook 15 min. In a 2 qt. pan heat 1/2 cup butter and whisk in 2/3 cup flour cook until bubbly then remove from heat. With a whisk cut in 4 cups milk stir until thick over med heat. Stir in 1 lb cheese to melt add cooked bacon. pour into pan with veggies and add rest of cheese and If you have immersion blender use to puree the mixture.salt and pepper
Number Of Servings:
Number Of Servings:
A group
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Sourdough bread works well with this. Great soup for the Fall

 

 

 

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