6 slices bacon — cooked and crumbled
1/2 cup celery — chopped
1/2 cup carrot — chopped
1/2 cup onion — chopped
1/2 cup green pepper — chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups half and half
1 cup milk
1 can clear chicken broth — 14.5 oz.
2 cups sharp cheddar cheese — shredded
Remove bacon from drippings. Add vegetables to bacon drippings and cook until tender. Blend in flour, salt and pepper; stir well. Gradually stir in half-and-half, milk and chicken broth. Cover and cook until thickened and bubbly, stirring occasionally. Add cheese, stirring antil melted. Top each serving with bacon.