Cheddar Cheese Soup
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Cheddar Cheese Soup
INGREDIENTS
- 3 slices bacon, chopped
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 (48 ounce) can College Inn® Chicken Broth (99% Fat Free)
- 2 medium carrots, coarsely grated
- 1 1/2 cups dry instant mashed potato flakes
- 1 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1 cup milk
- 4 cups shredded Cheddar cheese
DIRECTIONS
- In large saucepot, cook bacon until crisp; remove and set aside. Drain drippings. In same saucepot, cook onion and garlic until tender. Add broth and carrots; cook 5 minutes. Add potato, mustard and pepper, stirring to blend well. Add milk and cheese. Heat, stirring until cheese is melted. Do not boil. Sprinkle each serving with reserved bacon.
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