Broccoli Cheddar Soup

From the Kitchen of: Jana Cronin

1 tablespoon olive oil

½ cup carrots (chopped)

½ cup celery (chopped)

1 teaspoon onion powder

½ teaspoon crushed dried thyme (optional)

2 cans chicken broth -or- 3 cups of water and 3 chicken bouillon cubes

8 ounces shredded cheddar cheese

½ cup milk

¼ cup flour

2-3 cups of frozen broccoli and cauliflower

4-8 strips of bacon (crumbled)

In a saucepan combine oil, carrots, celery and spices on med-low heat. Cook until veggies are soft. Add broth and frozen veggies to saucepan. In a bowl combine milk and flour and stir until smooth; add to saucepan. Stir soup until evenly warm. Turn burner to low and add cheese. Pour desired amount of soup into a bowl and sprinkle with crumbled bacon.