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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This contest winning recipe comes from Quick Cooking Magazine. From start to finish you can have a savory meal on the table in about 30 minutes. Ingredients:
6 slices bacon, diced |
3 cups cubed peeled potatoes |
1 (14 1/2 ounce) can chicken broth |
1 small carrot, grated |
1/2 cup chopped onion |
1 tablespoon dried parsley flakes |
1/2 teaspoon celery seed |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
3 tablespoons all-purpose flour |
3 cups milk |
8 ounces velveeta cheese, cubed |
2 green onions, thinly sliced (optional) |
Directions:
1. In a large saucepan, cook bacon until crisp; drain.
2. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper.
3. Cover and simmer until potatoes are tender, about 15 minutes.
4. Combine flour and milk until smooth; add to soup.
5. Bring to a boil; boil and stir for 2 minutes.
6. Add cheese; stir until cheese is melted and the soup is heated through.
7. Garnish with green onions if desired.
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