Cheddar Cheese Soup Recipe

Snipped fresh chives or minced scallions for garnish

In a 2−quart saucepan, heat the milk and the chicken broth over

medium−low heat. Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. Add the red onion, celery, and scallion and cook, stirring,until the onion has softened, about 5 minutes. Add the flour and cook, stirring constantly, for 3 minutes.

Remove the Dutch oven from the heat, add the heated milk mixture,and whisk until well blended. Return to the heat and cook, whisking constantly, until the mixture comes to a boil. Boil for 1 minute, or until thickened.

Remove the Dutch oven from the heat and stir in the cheese, Tabasco sauce, salt, and pepper until the cheese is melted and the soup is smooth. Serve the soup hot, garnished with chives.