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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Not your typical potato soup. This is rich, creamy and cheesy and will be a family favorite. Ingredients:
6 bacon strips, diced |
1 can (14 1/2 oz) chicke broth |
3 cups cubed peeled potatoes |
1 small carrot, grated |
1/2 cup chopped onion |
1 tbsp. dried parsley flakes |
1/2 tsp each celery seed, salt and pepper |
3 tbsp. flour (use rice flour for gf) |
3 cups milk |
8 oz. velveeta cheese cubed |
2 green onions, thinly sliced, optional |
Directions:
1. In a large saucepan, cook bacon over medium heat until crisp.
2. Using a slotted spoon, remove bacon to paper towels to drain.
3. Add the broth, vegetables and seasonings. Brng to a boil.
4. Reduced heat; cover and simmer for 15 minutes or until potatoes are tender.
5. Combine flour and milk until smoth; add to soup.
6. Bring to a boil; cook and stir for 2 minutes. Add cheese, stir until cheese is melted and the soup is heated through.
7. Garnish with green onions if desired.
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