Warm & Cozy Cheese Soup


  • 5 bacon strips, diced
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon coarsely ground pepper
  • 4 cups reduced-sodium chicken broth
  • 2 cups whole milk
  • 3 cups processed cheese, cubed
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/2 cup carrots, grated
  • 2 tablespoons sherry, optional
  • fresh parsley, minced


  1. In a Dutch oven over medium heat, cook the bacon until crisp.
  2. Using a slotted spoon, transfer the cooked bacon to a paper-towel-lined plate to drain.
  3. In the bacon drippings, sauté the celery, the onion, and the green pepper until tender.
  4. Stir the flour and the ground pepper into the veggie mixture until blended.
  5. Gradually add the broth and the milk to the veggie mixture.
  6. Bring the veggie mixture to a boil.
  7. Cook the veggie mixture, while stirring, until thickened, about 1-2 minutes.
  8. Add the cheese, the olives, the carrots, and the sherry to the veggie mixture and cook until the cheese is melted.
  9. Serve with a sprinkle of the cooked bacon and the parsley.

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