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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I experimented with our family soup recipe until I came up wit this version. The mashed potato flakes provide a flavorful thickening agent, and the bacon adds color and lots of flavor. Ingredients:
2 tablespoons finely chopped onion |
2 tablespoons chopped celery |
1 teaspoon canola oil |
2 medium yukon gold potatoes, peeled and diced |
1-1/2 cups water |
1/2 teaspoon chicken bouillon granules |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup 2% milk |
1/4 cup mashed potato flakes |
1 ounce process cheese (velveeta), cubed |
1 bacon strip, cooked and crumbled |
Directions:
1. In a small saucepan, saute onion and celery in oil until tender. Add the potatoes, water, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
2. Stir in milk and potato flakes; cook and stir 8 minutes longer. Stir in cheese until melted. Sprinkle servings with bacon. Yield: 2 servings.
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