Canadian Cheese Soup

Yield: 4 Servings

Ingredients

1 lg potato, diced
2 cup chicken broth
1 lg onion, diced
1 cup  grated sharp cheese
1/4 cup  celery, diced
1 cup cheddar cheese
1/4 cup carrots, diced
1/2 cup  breakfast cream
1 cup  water
1 salt and Tabasco to taste
2 tb parsley, chopped

Instructions

In a 1 1/2 qt. covered saucepan, simmer vegetables in water until tender,
about 15 to 20 minutes. Add remaining ingredients except parsley. Heat, do
not boil, and serve garnished with parsley.

Makes 4 to 6 servings.

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Canadian Cheddar Cheese Soup

Ingredients:
1 lb. Cheddar Cheese, shredded
1/2 lb. Bacon
4 strips Smoked Bacon
10 tbsp. Butter
5 cups milk, warmed
1 cup celery, finely chopped
1 length leeks, finely chopped
2 red onions, finely chopped
1 1/2 cups flour
1 qt. chicken stock
1 1/2 tsp. Tabasco Sauce
3 tsp. Worcestershire Sauce
black pepper & salt
1 bottle (12 oz) slightly warm ale (room temp.)

Instructions:
1. Slowly heat milk.
2. Brown the bacon (separately from the smoked bacon) first, then after it is rendered half way, add the smoked bacon and render together.
3. Add the butter and melt.
4. Add celery, onions and leeks, cook until translucent.
5. Add flour and mix thoroughly to form a roux.
6. Add chicken stock and simmer for 3 minutes.
7. Add warm milk and stir vigorously to thicken.
8. Cook out roux until thickened (it should not have a starchy taste).
9. Reduce heat to low, add cheese and stir until melted.
10. Season with salt, pepper, Tabasco, and Worcestershire sauce.
11. Just prior to serve, add warm ale.

Makes 1 gallon!