• Cooking Time:
  • Servings: 8
  • Preparation Time:


  • 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.


Categories: Bisque/Cream  Soup 

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