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