We had snow yesterday! OK, they were flurries but I have never seen flurries in November in the 14 years we have lived here. Zippy was not impressed but I was!
Here’s the proof ~ snow on our deck:
BTW, it’s going to be in the 60s on Monday, LOL!
Anyway, it was a great day for soup. This recipe is very easy to make and it’s so good and warming. I didn’t add the bacon because of the bacon hater in the family but otherwise I didn’t change anything (I’m shocked!)
2 carrots, thinly sliced
1 stalk celery, finely chopped
1 small onion, finely chopped
1/2 small green pepper, finely chopped
1/4 cup butter
2 garlic cloves, minced
1/3 cup flour
2 cups chicken broth
2 cups milk
2 cups shredded Cheddar cheese
salt, to taste
pepper, to taste
4 bacon slices, cooked and crumbled
Melt butter in soup pot over medium-high heat. Add the vegetables and garlic and cook, stirring constantly, until tender, about 5 to 7 minutes.
Add the flour and cook, stirring constantly, for 1 minute. Stir in broth and nilk and cook for 5 minutes or until mixture is slightly thickened and bubbly.
Add cheese by the handful, stirring after each addition to avoid clumps of cheese. Add salt and pepper and stir until well blended. If you to add a little more milk to reach your desired consistency, that’s fine.
Serve with crumbled bacon on top.
Makes 7 cups or about 5 servings or so.