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Categories:Viewed: 71 - Published at: 10 years ago
Ingredients
- 6 bacon strips, diced
- 3 cup cubed peeled potatoes (about 3 medium)
- 1 can 14 1/2 oz chicken broth
- 1/3 cup grated carrots
- 1/2 cup chopped onion
- 1 tbsp parsley flakes
- 1/2 tsp each celery seed, salt, & pepper
- 3 tbsp all-purpose flour
- 3 cup milk
- 8 oz velveeta cheese, shredded or cubed
- 2 green onions, thinly sliced (optional)
Method
- In large sauce pan, cook bacon until crisp, drain.
- Same pot add potatoes, broth, carrots, onion, parsley, celery seed, salt and pepper.
- Cover and simmer until potatoes are tender, about 20 minutes on medium heat.
- Combine flour and milk, slowly until smooth; add to soup.
- Bring to boil and stir for 2 minutes.
- Add cheese, stir until melted and soup is heated through.
- Garnish with green onions.
- (Optional)
