Bacon-topped Cheese Soup

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Bacon-topped Cheese Soup

microwave

6 slice bacon; chopped
1/2 cup celery; finely chopped
1/2 cup carrot; finely chopped
1/2 cup onion; finely chopped
1/2 cup green pepper; finely chopped
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cup half-and-half
1 cup milk
1 can clear chicken broth; 14 oz
2 cup cheddar cheese; shredded

Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside. Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon. SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.