I've been making this for several years now and it is probably one of my favorite soups! I hope you enjoy as much! :)
1 package of bacon
3-4 c. peeled & cubed potatoes
2 cans (14 1/2 oz. each) chicken broth
1 c. chopped carrots
1/2 c. chopped onion
1 T. dried parsley flakes
1/2 t. celery seed
1/2 t. salt
1/2 t. pepper
3 T. flour
3 c. milk
8-12 oz. Velveeta cheese, cubed
Cut bacon into small pieces, cook until crisp; drain off grease. In large pot, combine bacon, potatoes, broth, carrots, onion and all spices. Bring to boil and then simmer until potatoes are tender (about 15 minutes). Combine flour and milk--stir together until smooth; slowly add to soup. Bring to a boil and stir constantly for 2 minutes (be sure to stir otherwise it tends to burn to the bottom of your pot!). Add cheese and turn heat to low. Stir until cheese is melted.
Optional: Garnish with thinly sliced green onions.
*If you do not have canned chicken broth, I have added 4 cups of water in it's place. When it comes to a boil I add 4 chicken bouillon cubes. I've also used one can of chicken broth, 2 cups of water and 2 chicken bouillon cubes. Sometimes you've just got to make due with what you've got!
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