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Categories:
potatoes onions carrot celery condensed chicken water white pepper flour butter whipping cream Velveeta cheese fully cooked bacon green onion
Viewed: 67 - Published at: 9 years agoIngredients
- 4 cups cubed potatoes (about 2 lbs.)
- 2 cups chopped onions
- 1 cup thinly sliced carrot
- 1 cup celery, thinly sliced
- 3 (10 1/2 ounce) cans condensed chicken broth
- 3 cups water
- 3/4 teaspoon white pepper
- 1/2 cup flour
- 1/2 cup butter, melted
- 1 cup whipping cream
- 1/2 cup shredded Velveeta cheese (any process cheese product )
- 4 slices fully cooked bacon, crumbled
- thinly sliced green onion
Method
- In a 4-qt. large, heavy pot combine potatoes, onion, carrots, celery, broth, water and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are tender. Meanwhile, cook bacon until crisp.
- Stir together flour and melted butter; stir into soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
- Stir in whipping cream; heat through. Ladle into bowls. Sprinkle with cheese, bacon and green onions. Serve.
