Cheese-Bacon Soup

6 slices bacon -- cooked and crumbled

1/2 cup celery -- chopped

1/2 cup carrot -- chopped

1/2 cup onion -- chopped

1/2 cup green pepper -- chopped

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups half and half

1 cup milk

1 can clear chicken broth -- 14.5 oz.

2 cups sharp cheddar cheese -- shredded

Remove bacon from drippings. Add vegetables to bacon drippings and cook until tender. Blend in flour, salt and pepper; stir well. Gradually stir in half-and-half, milk and chicken broth. Cover and cook until thickened and bubbly, stirring occasionally. Add cheese, stirring antil melted. Top each serving with bacon.