In a large saucepan, cook bacon until crisp; drain. Add the potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. Yield: 8 servings (2 quarts).
Ingredients:
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- 6 bacon strips, diced
- 3 cups cubed peeled potatoes
- 1 can (14-1/2 ounces) chicken broth
- 1 small carrot, grated
- 1/2 cup chopped onion
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon each celery seed, salt and pepper
- 3 tablespoons all-purpose flour
- 3 cups 2% milk
- 8 ounces process cheese (Velveeta), cubed (I use 2 cups shredded cheddar instead)
- 2 green onions, thinly sliced, optional
Instructions:
Notes: Nutritional Facts 1 serving (1 cup) equals 250 calories, 13 g fat (7 g saturated fat), 35 mg cholesterol, 823 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g protein. http://www.tasteofhome.com/Recipes/Best-Ever-Potato-Soup?cpi=1&ViewAll=1
Posted in Main Course, Soups
