Best-Ever Potato Soup Recipe
Ingredients
•6 Wright® Brand 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 2% milk
•8 ounces process cheese (Velveeta), cubed
•2 green onions, thinly sliced, optional
Directions
•In a large saucepan, cook bacon until crisp; drain. Add the 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).
Ingredients
•6 Wright® Brand 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 2% milk
•8 ounces process cheese (Velveeta), cubed
•2 green onions, thinly sliced, optional
Directions
•In a large saucepan, cook bacon until crisp; drain. Add the 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).
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