Gallery

Tina Evans; Styling: Mary Lyn Hill

Recipe Summary

Yield:
7 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

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

Advertisement
Advertisement