1/4 cup butter or margarine
1 small onion, chopped
4 carrots, chopped
2 celery ribs, chopped
1 small green or red bell pepper, chopped
2 garlic cloves, minced
1/3 cup flour
1 (14.5 oz) can chicken broth
2 cups milk
4 cups (16 oz) shredded cheddar cheese
1/2 teaspoon salt
3/4 teaspoon pepper
cooked and crumbled bacon
Melt butter in a 3 quart saucepan over medium-high heat; stir in onion, carrots, celery, bell pepper, and garlic. Saute 5-10 minutes or until veggies are tender.
Add flour; cook 1 minute, stirring constantly. Stir in chicken broth and milk; cook over medium heat for five minutes or until mixture is slightly thickened and bubbly.
Add shredded cheese, salt, and pepper, stirring until cheese melts and mixture is smooth. Ladle into soup bowls and serve with crumbled bacon on top. *Makes 7 cups
* I have also added some left over baked potato to the soup which makes it a little more filling. I also like to sprinkle some green onions on top with the bacon. DELICIOUS!!!