Recipe Name

Ingredients List

• 1 can of St-Hubert Cream of Leek and Chicken
• 2 slices of bread (white or other)
• ½ cup of Swiss cheese, grated
• ¼ cup of bacon, chopped

Preparation Instructions

1. Place the rack in the middle of the oven.
2. Preheat the oven to 425 F.
3. From each slice of bread, cut a disc as large as the opening of your soup bowls. Toast the discs in your toaster.
4. Pour the soup into French-onion style bowls, float a toasted disc on the surface and pile with ¼ cup of cheese and two tablespoons of bacon.
5. Place the bowls on a baking sheet and bake in the oven for 15 minutes, or until the cheese is golden. Enjoy!

Notes:

• For maximum freshness, serve immediately.
• Freezing this recipe is not recommended.