Cheddar and Bacon Soup Serves 6

 8 slices bacon, diced
 2 Tbsp. oil
 2 medium carrots, chopped
 1 medium onion, chopped
 1 Tbsp. Dijon mustard
 3 Tbsp. flour
 2  14-oz. Cans chicken broth
 2 c. water
 1/4 t. pepper
 1 c. heavy cream
 2 c. shredded cheddar cheese
 In a wok, cook bacon over medium-high heat until very crisp, about 4 to 6 minutes.  Remove bacon to paper towels.  Drain off fat from wok.
 In same wok, heat oil over high heat.  Add carrots and onion and cook, stirring, until soft, 3 to 5 minutes.  Stir in mustard and flour.  Cook 3 minutes, stirring.  Add chicken broth, pepper and 2 c. water.  Bring to a boil and stir until thickened.
 Stir in cream and cheese.  Reduce heat to medium-low.  Return bacon to wok.  Stir over low heat until cheese is melted, about 3 minutes.

Contributed by: Edit

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