Bacon-Topped Cheese Soup

6 sl Bacon; chopped

1/2 c Celery; finely chopped

1/2 c Carrot; finely chopped

1/2 c Onion; finely chopped

1/2 c Green pepper; finely chopped

1/3 c All-purpose flour

1/2 ts Salt

1/4 ts Pepper

2 c Half-and-half

1 c Milk

1 cn Clear chicken broth; 14 oz

2 c Cheddar cheese; shredded

Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside. Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals.

Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon. SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.