Cheese Soup With a Twist

Contributed By: Parker


5 bacon strips, diced
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
4 cups reduced-sodium chicken broth
2 cups whole milk
3 cups cubed Velveeta
1/2 cup sliced pimiento-stuffed olives
1/2 cup grated carrots
2 tablespoons sherry, optional
Minced fresh parsley


1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute the celery, onion and green pepper until tender.
2. Stir in flour and pepper until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
3. Add the cheese, olives, carrots and, if desired, sherry; cook and stir until cheese is melted. Sprinkle servings with parsley and bacon.

Helpful Hints:

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).
Nutrition Facts
1 cup: 292 calories, 21g fat (10g saturated fat), 50mg cholesterol, 1155mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 14g protein.

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