Cheddar and Bacon Soup
Serves 6

8 Slices of bacon, diced
2T Vegetable oil
2 Medium carrots, chopped
1 Onion medium, chopped
1T Creole Mustard or Gray Poupon
3T Flour
2 Cans Chicken broth, 14 1/2oz cans
1/4t Black pepper
1C Half and Half
1C Shredded Cheddar cheese (8oz)
1C Shredded Monterey Jack Cheese (8oz)

In a sauté pan over medium-high heat, cook bacon until crisp. Remove and place on paper towels to absorb the extra fat.

In a 4 qt saucepan, heat the oil over high heat. Add the carrots and onions and cook until soft, stirring often so they do not stick. Stir in the mustard and flour. Cool 3 minutes, stirring. Add chicken broth, pepper and two cups of water. Bring to a boil and stir until thickened. Stir in the half and half and cheese. Reduce heat to medium-low. Return bacon to the saucepan. Stir over low heat until cheese is melted. About 3 to 4 minutes.
Johnny


http://www.nancyskitchen