to soups

Cheese-Spinach Soup

1/2 cup of chopped onion
1/2 cup of chopped celery
1/4 cup butter or margarine
6 slices of cooked, crumbled bacon (optional)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
4 cups of milk
1 10-ounce pkg. frozen chopped spinach, thawed
1-1/2 cups shredded cheddar cheese (6 ounces)

In a large soup pot cook onion & celery in butter or margarine until tender. Stir in flour, salt, and pepper. Add milk all at once, cook and stir until thickened and bubbly. Stir in bacon (optional), spinach & cheese; cook & stir until cheese is melted.

Makes 4-6 servings

from the kitchen of Kris