In a pan cook 1/4 of a pound to 1/2 pound of chopped up bacon, depending on how much you want in the soup. I am a major fan of bacon so i used closer to half a pound. Strain the bacon out of the pot leaving the grease in.
Next add one onion chopped to the pot and cook til good and tender. Once that's done add 1/4 cup of flour and whisk to start your roux. Cook it for a couple of minutes to cook off the flour flavor.
Add 1 box of chicken broth and 1 cup of half and half. Cook til its thickened to the desired thickness. Whisk constantly and be patient. I promise it will thicken. Once that is done all you do is add 1 can of diced tomatoes, the bacon you cooked earlier and 12 ounces of sharp cheddar cheese. stir it all together til the cheese is all melted. This is best served with large homemade croutons.
Get your cooking on!
The Hobby Housewife
