Best-Ever Potato Soup

• Produce

  • 1 Carrot, small
  • 2 Green onions
  • 1/2 cup Onion
  • 1 tbsp Parsley flakes, dried
  • 3 cups Potatoes

• Canned Goods

  • 1 can Chicken broth

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/2 tsp Celery seed
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 3 cups 2% milk
  • 6 Jones dairy farm
  • 8 oz Process cheese

Found on tasteofhome.com

Description

Ingredients

• 6 bacon strips, diced
• 3 cups cubed peeled potatoes
• 1 small carrot, grated
• 1/2 cup chopped onion
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon celery seed
• 1 can (14-1/2 ounces) chicken broth
• 3 tablespoons all-purpose flour
• 3 cups 2% milk
• 8 ounces process cheese (Velveeta), cubed
• 2 green onions, thinly sliced, optional

Directions

• Directions In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions. Yield: 8 servings (2 quarts). Originally published as Best-Ever Potato Soup in Quick Cooking January/February 1999, p31 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition