Average Rating: 3.333333TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).Ingredients
- 5 bacon strips, diced
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/4 cup all-purpose flour
- 1/4 teaspoon coarsely ground pepper
- 4 cups reduced-sodium chicken broth
- 2 cups whole milk
- 3 cups cubed Velveeta
- 1/2 cup sliced pimiento-stuffed olives
- 1/2 cup grated carrots
- 2 tablespoons sherry, optional
- Minced fresh parsley
Instructions
- 1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute the celery, onion and green pepper until tender.
- 2. Stir in flour and pepper until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- 3. Add the cheese, olives, carrots and, if desired, sherry; cook and stir until cheese is melted. Sprinkle servings with parsley and bacon.
Nutrition Facts
1 cup: 292 calories, 21g fat (10g saturated fat), 50mg cholesterol, 1155mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 14g protein.