Potato Soup
  • Servings: 8
  • 6 bacon strips, diced
  • 3 C. cubed, peeled potatoes
  • 1 can (14 1/2 oz) chicken broth
  • 1 small carrot, grated
  • 1/2 C. chopped onion
  • 1 T. dried parsley flakes
  • 1/2 tsp. each celery seed, salt and pepper
  • 3 T. all-purpose flour
  • 3 C. milk
  • 8 oz. Velveeta cheese, cobed
  • 2 green onions, thinly sliced, optional
  1. In a large saucepot, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
  2. Combine flour and milk until smooth; add to soup. Bring to a boil; boil for two minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions, if desired.
I found this recipe a couple of years ago, and love the creamy texture of it. Great on a cool fall day!