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.
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