Cheese Soup With A Twist

• 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 process cheese (Velveeta)
• 1/2 cup sliced pimiento-stuffed olives
• 1/2 cup grated carrots
• 2 tablespoons sherry, optional
• Minced fresh parsley

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.

bacon, celery, onion, green pepper, allpurpose, ground pepper, chicken broth, milk, process cheese, olives, carrots, sherry, fresh parsley

Taken from www.tasteofhome.com/recipes/cheese-soup-with-a-twist/ (may not work)