Cheddar Cheese Soup

"What's better than cheddar? Cheddar with bacon. This satisfying meal will make it to the delicious hall of fame. "

INGREDIENTS

3 slices bacon, chopped

1 large onion, chopped

1 clove garlic, minced

1 (48 ounce) can College Inn® Chicken Broth (99% Fat Free)

2 medium carrots, coarsely grated

1 1/2 cups dry instant mashed potato flakes

1 teaspoon dry mustard

1/4 teaspoon pepper

1 cup milk

4 cups shredded Cheddar cheese

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DIRECTIONS

In large saucepot, cook bacon until crisp; remove and set aside. Drain drippings. In same saucepot, cook onion and garlic until tender. Add broth and carrots; cook 5 minutes. Add potato, mustard and pepper, stirring to blend well. Add milk and cheese. Heat, stirring until cheese is melted. Do not boil. Sprinkle each serving with reserved bacon.