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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Got this in an e-mail from . It sounds yummy! Ingredients:
1/4 cup butter |
1/2 medium onion, chopped |
1 medium carrot, grated |
1/4 cup flour |
1 (15 ounce) can chicken broth |
1 (12 ounce) can evaporated milk (not sweetened condensed) |
3 medium russet potatoes, baked and cooled |
1/2 cup grated cheddar cheese |
1/2 teaspoon salt |
pepper |
1/2 cup grated cheddar cheese (for garnish) |
4 slices bacon, cooked crisp and snipped into pieces |
3 tablespoons sliced green onions |
Directions:
1. Melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook until soft, stirring occasionally.
2. Stir in the flour. Gradually stir in broth and evaporated milk. Cook over medium heat, stirring until mixture thickens and comes just to a boil.
3. Scoop the pulp from the potatoes and add to the soup. Cook again until thick.
4. Add the cheese, salt, pepper and stir until the cheese is melted.
5. Serve with grated cheese, bacon, and green onions on top.
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