CANADIAN BACON CHEESE SOUP
- Servings: 8
- 3 cups chicken broth
- 4 medium potatoes, peeled and diced
- 2 celery ribs, diced
- 1 medium carrot, diced
- 1 small onion, diced
- 6 ounces Canadian bacon, trimmed and diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups (8 ounces) shredded cheddar cheese
- 1/8 teaspoon pepper
In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender.
With a potato masher, mash vegetables several times.
Add bacon; continue to simmer.
Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute.
Gradually whisk in milk.
Bring to a boil; boil and stir for 2 minutes (mixture will be thick).
Add vegetable mixture, stirring constantly.
Remove from the heat; add cheese and pepper.
Stir just until cheese is melted.