Canadian Cheese Soup
|Chicken broth||3 Cup (48 tbs)|
|Potatoes||4 Medium, peeled and diced|
|Celery ribs||2 , diced|
|Carrot||1 Medium, diced|
|Onion||1 Small, diced|
|Canadian bacon||6 Ounce, trimmed and sliced|
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender.
With a potato masher, mash vegetables several times.
Add bacon; continue to simmer.
Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute.
Gradually whisk in milk.
Bring to a boil; boil and stir for 2 minutes (mixture will be thick).
Add to vegetable mixture, stirring constantly.
Remove from the heat; add cheese and pepper.
Stir just until cheese is melted