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Cheese Bacon Soup

6 sl Bacon; cooked and crumbled
1/2 c Celery; chopped
1/2 c Carrot; chopped
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1/3 c Flour
1/2 ts Salt
1/4 ts Pepper
2 c Half and half
1 c Milk
1 cn Clear chicken broth; 14.5 oz.
2 c Sharp cheddar cheese; shredded

Remove bacon from drippings. Add vegetables to bacon drippings and cook until tender. Blend in flour, salt and pepper; stir well. Gradually stir in half-and-half, milk and chicken broth. Cover and cook until thickened and bubbly, stirring occasionally. Add cheese, stirring antil melted. Top each serving with bacon.

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