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Ingredients
| bacon: 6 strips (diced) |
| russet potatoes (diced): 3 cups (peeled and cubed) |
| chicken broth: 14.5 oz |
| carrots: 1 |
| onions (chopped): 1/2 cup (chopped) |
| dried parsley: 1 Tbl |
| celery seed: 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| all-purpose flour (unsifted): 3 Tbl |
| 2% milk: 3 cups |
| Velveeta cheese: 8 oz |
| green onions - spring or scallion: 2 whole onions |
Best-Ever Potato Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
- In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrrot, 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 soup is heated through. Garnish with green onions, if desired.