1 cup chicken broth
6 slices bacon, diced
1/4 cup finely diced red onion
1/4 cup finely diced celery
1/4 cup chopped scallion
3 Tablespoons all−purpose flour
2 cups shredded Canadian white cheddar cheese
1/2 teaspoon Tabasco sauce, or to taste
1/2 teaspoon Worcestershire sauce
12 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
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.