CHEESE SOUP WITH A TWIST

Cheese Soup with a Twist image

One of my favorite childhood memories is of my Aunt Claire serving up hearty bowlfuls of her famous cheesy soup. She would pair this cheese soup with a slice of warm buttered bread for a downhome lunch. -Rob Feezor, Alexandria, Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

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 Velveeta
1/2 cup sliced pimiento-stuffed olives
1/2 cup grated carrots
2 tablespoons sherry, optional
Minced fresh parsley

Steps:

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.

Nutrition Facts : Calories 292 calories, Fat 21g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 1155mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 14g protein.