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