Cheese Soup with a Kick

By cindygwest

Ingredients

• 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 process cheese (Velveeta)
• 1/2 cup sliced pimiento-stuffed olives
• 1/2 cup grated carrots
• 2 tablespoons sherry, optional
• Minced fresh parsley

Details

Servings 8
Cooking time 30mins

Preparation

Step 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.
Stir in flour and pepper until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add the cheese, olives, carrots and, if desired, sherry; cook and stir until cheese is melted. Sprinkle servings with parsley and bacon.