Cheddar Cheese Soup - Canada

Recipe by Sam 3
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 2 quart saucepan, heat milk and chicken broth over med-low heat.
  • Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over med heat for about 5 minutes or until lightly browned.
  • Add the red onion, celery and scallion and cook, stirring until the onion has softened, about 5 minutes.
  • Add the flour and cook, stirring constantly, for about 3 minutes.
  • Remove Dutch oven from heat, add the heated milk mixture, and whisk until well blended.
  • Return to heat and cook, whisking constantly, until the mixture comes to a boil.
  • Boil for 1 minute, or until thickened.
  • 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.
  • Serve soup hot, garnished with chives.
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