Photo: Tina Evans; Styling: Mary Lyn Hill
Yield
7 cups

How to Make It

Step 1

Scrape and thinly slice carrots; finely chop celery, onion, and green bell pepper.

Step 2

Melt butter in a 3-quart saucepan over medium-high heat; add vegetables and garlic, and cook, stirring constantly, 5 to 7 minutes or until tender.

Step 3

Add flour; cook, stirring constantly, 1 minute. Stir in chicken broth and milk; cook 5 minutes or until mixture is slightly thickened and bubbly.

Step 4

Add shredded cheese, salt, and pepper, stirring until well blended. Stir in additional milk, if necessary, to reach desired consistency. Sprinkle with crumbled bacon.

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