Cheddar Cheese Soup - Canada

1. 1

   In a 2 quart saucepan, heat milk and chicken broth over med-low heat.

2. 2

   Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over med heat for about 5 minutes or until lightly browned.

3. 3

   Add the red onion, celery and scallion and cook, stirring until the onion has softened, about 5 minutes.

4. 4

   Add the flour and cook, stirring constantly, for about 3 minutes.

5. 5

   Remove Dutch oven from heat, add the heated milk mixture, and whisk until well blended.

6. 6

   Return to heat and cook, whisking constantly, until the mixture comes to a boil.

7. 7

   Boil for 1 minute, or until thickened.

8. 8

   Remove the Dutch oven from heat and stir in cheese, Tabasco and Worcestershire sauces, salt and pepper until the cheese is melted and the soup is smooth.

9. 9

   Serve soup hot, garnished with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.