The Best-Ever Potato Soup |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is really delicious and everyone loves it. I usually put all of the veggies (but potatoes)in the food processor and chop fine. You'll be surprised at the flavor. Ingredients:
1 stalk celery, chopped |
1 carrot, finely chopped |
1 small onion, chopped |
1 tablespoon dried parsley |
1 quart chicken stock |
1 teaspoon salt |
1/4 teaspoon pepper |
6 -8 potatoes, cubed |
6 slices bacon, cooked and crumbled |
4 cups milk |
4 tablespoons flour |
1 1/2 cups velveeta cheese, cubed |
Directions:
1. In a large pot, add the celery, carrot, onion, parsley salt, pepper, potatoes and stock.
2. Cover, bring to a boil and cook for about 20 min.
3. until the vegetables are tender.
4. Add the bacon.
5. Mix the flour into the milk until well blended.
6. Add to the soup and stir well.
7. Add the cheese and heat until melted.
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