Baked Potato Soup with Bacon

by Jess
(Wisconsin)

Ingredients:

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 milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional

Directions:

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.

8 servings

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