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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Very good on a cold day! Ingredients:
6 slices bacon, diced |
3 cups potatoes, peeled and cubed |
14 1/2 ounces chicken broth |
1 small carrot |
1/2 cup onion, chopped |
1 tablespoon dried parsley flakes |
1/2 teaspoon celery seed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons all-purpose flour |
3 cups milk |
8 ounces velveeta cheese |
2 green onions |
Directions:
1. In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
2. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and soup is heated through. Garnish with green onions, if desired.
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