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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Thick as a chowder and chock-full of colorful veggies, this comforting soup makes cozy fare for a pair on blustery early spring evenings. Itâs a favorite of Jan Hancock in Evansville, Wisconsin. Ingredients:
1 bacon strip, diced |
1 medium potato, peeled and cubed |
1/2 medium carrot, sliced |
1/2 cup water |
2 tablespoons chopped celery |
2 tablespoons chopped onion |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup 2% 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. 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.
2. In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon. Yield: 2 servings.
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