- 6 slices bacon, diced
- 1 small onion, minced
- 1 stalk celery, minced
- 1/4 cup parsley, minced
- 1/2 cup rolled oats
- salt and pepper
- 5 cups chicken stock
- 1 cup cheddar cheese, grated
- 1/4 cup milk
- cayenne
- Heat a dutch oven and add the bacon. Fry until beginning to crisp. Add the onion and saute until tender.
- Stir in the celery and saute 5 minutes.
- Add the parsley and the oats.
- Sprinkle with 1/2 tsp pepper.
- Pour in the stock and simmer for 40 minutes.
- Pour into a blender and puree until smooth.
- Return to the pot and stir in the cheese until melted.
- Stir in the milk and heat through but do not boil.
- Season with salt and cayenne to taste.
- Serve.