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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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You'll be surprised at the taste of this rich, cheesy concoction - it's not a typical potato soup. I came up with the recipe after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania Ingredients:
6 bacon strips, diced |
3 cups cubed peeled potatoes |
1 can (14-1/2 ounces) chicken broth |
1 small carrot, grated |
1/2 cup chopped onion |
1 tablespoon dried parsley flakes |
1/2 teaspoon each celery seed, salt and pepper |
3 tablespoons king arthur unbleached all-purpose flour |
3 cups 2% milk |
8 ounces process cheese (velveeta), cubed |
2 green onions, thinly sliced, optional |
Directions:
1. In a large saucepan, cook bacon until crisp; drain. Add the potatoes, broth, carrot, 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 the soup is heated through. Garnish with green onions if desired. Yield: 8 servings (2 quarts).
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