Ingredients

Instructions

  1. In a 2 quart saucepan, heat milk and chicken broth over med-low heat.
  2. Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over med heat for about 5 minutes or until lightly browned.
  3. Add the red onion, celery and scallion and cook, stirring until the onion has softened, about 5 minutes.
  4. Add the flour and cook, stirring constantly, for about 3 minutes.
  5. Remove Dutch oven from heat, add the heated milk mixture, and whisk until well blended.
  6. Return to heat and cook, whisking constantly, until the mixture comes to a boil.
  7. Boil for 1 minute, or until thickened.
  8. Remove the Dutch oven from heat and stir in cheese, Tabasco and Worcestershire sauces, salt and pepper until the cheese is melted and the soup is smooth.
  9. Serve soup hot, garnished with chives.