Cheese Soup With A Twist Recipe

Ingredients

5 bacon strips, diced1/2 cup chopped celery1/2 cup chopped onion1/2 cup chopped green pepper1/4 cup all-purpose flour1/4 teaspoon coarsely ground pepper4 cups reduced-sodium chicken broth2 cups whole milk3 cups cubed Velveeta1/2 cup sliced pimiento-stuffed olives1/2 cup grated carrots2 tablespoons sherry, optionalMinced fresh parsley

Preparation

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute the celery, onion and green pepper until tender.

Stir in flour and pepper until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Add the cheese, olives, carrots and, if desired, sherry; cook and stir until cheese is melted. Sprinkle servings with parsley and bacon.