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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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From TOH Spring Cooking for 2. This quick, comforting soup is thick as a chowder and full of veggies. It makes a great lunch for my DH and I. Ingredients:
1 strip bacon, diced |
1 medium potato, peeled and cubed |
1/2 medium carrot, sliced |
1/2 cup water |
2 tablespoons chopped celery |
2 tablespoons chopped onions |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon all-purpose flour |
1 cup 2% low-fat milk |
1/4 cup shredded cheddar cheese |
2 teaspoons butter |
Directions:
1. In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain.
2. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
3. In a small bowl, combine flour and milk until smooth; stir into vegetable mixture.
4. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
5. Add cheese and butter; stir until cheese is melted.
6. Garnish with bacon.
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