Canadian Cheese Soup

Ingredients

• 3 cups chicken broth
• 4 medium potatoes, peeled and diced
• 2 celery ribs, diced
• 1 medium carrot, diced
• 1 small onion, diced
• 6 ounces Canadian bacon, trimmed and diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 cups (8 ounces) shredded cheddar cheese
• 1/8 teaspoon pepper

Directions

• 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 vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted. 
• Yield: 8 servings (2 quarts).

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