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. Can be doubled.