Categories: Soups and Stews

Ingredients

• 6 tablespoons unsalted butter plus more for spreading on bread
• 1 cup onion, diced small
• 1 cup celery, diced small
• 1/4 teaspoon chopped garlic
• 5 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded white American cheese
• 1 and 1/5 cups shredded cheddar cheese
• 1 cup diced cooked ham (deli ham is fine)
• 1 cup diced cooked turkey (deli turkey is fine)
• 6 slices French bread
• 1/2 pint grape tomatoes, thinly sliced
• 3 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 6 slices bacon, fried and crumbled

Directions

1. Preheat oven to 350 degrees. Bring a medium size soup pot to high heat. Add six tablespoons of butter and melt. Add the onions, celery and chopped garlic. Sauté until soft. Add the flour and stir. Cook for about a minute, then add the chicken broth and the cream. Bring to a boil, then turn heat down to simmer. Add the white American cheese and 1 cup of the cheddar cheese. Simmer until cheese is melted. Stir in ham and turkey. Once the ham and turkey are hot, remove the soup from the heat.

2. Meanwhile, melt additional butter and spread on the sliced French bread. Toast in the oven until golden brown, about 10 minutes.

3. Toss the tomatoes, parsley, salt and pepper in a bowl. Ladle the soup into bowls. Place a slice of bread in the center. Top with remaining cheddar cheese, tomato and parsley mixture, and bacon. Serves 6.

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