Cheddar Cheese Soup

Since June is Dairy Month I thought some recipes using dairy products would be in order. Save the chicken broth next time you boil a chicken and make some great cheese soup. Cheddar Cheese Soup 6-8 cups of strained chicken broth (you can use the store bought stuff too if you wish) 6-8 slices of cooked diced bacon (ends and peices work great for this) 1 cup diced celery 1/2 cup diced onion 4 cups shredded cheddar cheese (I like mild you choose your favorite) 1 13 1/2 oz can condensed milk or 1 quart 1/2 and 1/2 1/2 cup all purpose flour 1/2 cup cold water 3 tablespoons softened butter or quality margarine salt and pepper to taste Bring chicken broth to a boil. Sautee onion, celery and bacon until bacon is crisp and the vegetables are tender next add them to the broth. Reduce the broth to a simmer and add the cheese stirring constantly until it is melted. Add milk. Mix flour, butter and water together until smooth to make a white sauce and drizzle into simmering broth cheese mixture, stirring constantly. Cook another 20-30 minutes stirring frequently to avoid scorching. Serve with nice thick slices of french bread and a salad for a satisfing meal. NOTE DO-NOT allow to boil. Soup should be thick, if it is not as thick as you like add additional white sauce Add Brocolli, cauliflower, potatoes, ham or clams for a heartier soup.