Tuesday, March 12, 2013

Best-Ever Potato Soup

Soups are the perfect food for cool fall weather, and the cold days of winter. This is one of several potato soup recipes that we've used over the years - creamy, and so tasty.


Best-Ever Potato Soup

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 American cheese, cubed
2 green onions, thinly sliced, optional

In a large saucepan, 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. 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.

Yield:  8 servings (2 quarts)




I often double this recipe, even just for the two of us. So handy to have extra soup in the refrigerator, to share if family stops by, or even to use for multiple lunches for the two of us throughout the week.

Click here to print recipe from the Taste of Home website.

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