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Soups - Potato Bacon Soup

  • 3 cups cubed, peeled potatoes
  • 6 bacon strips, diced
  • 14-16 ounces chicken broth
  • 1 carrot, grated
  • 1/2 cup onions, chopped
  • 1 tablespoon dried parsley
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 8 ounces shredded Cheddar cheese

In a saucepan, cook potatoes until tender; drain. Cook bacon in frying pan or microwave until crisp; dice. Sauté onions for three to five minutes or until opaque.
In a large saucepan assemble potatoes, bacon, onions, carrot, broth, and seasonings (omit salt if using bouillon cubes to make broth.) Combine flour and milk until smooth; add to soup. Bring to a boil and stir for two minutes. Add cheese and stir until melted and soup is hot. Garnish with thinly sliced green onions or croutons, if desired.
Yield: 6 to 8 servings (2 quarts).
Submitted By: Lorraine Darocha
Mountain City
Tri-State Growers, Inc.
Number of Servings: 0
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