Best-Ever Potato Soup Recipe
You'll be surprised at the taste of this rich, cheesy concoction - it's not a typical potato soup. I came up with the recipe after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
8 Servings
Prep/Total Time: 30 min.
Ingredients
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 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).
Nutrition Facts:
1 serving (1 cup) equals 250 calories
13 g fat (7 g saturated fat)
35 mg cholesterol
823 mg sodium
22 g carbohydrate
2 g fiber
12 g protein
Best-Ever Potato Soup published in Quick Cooking January/February 1999, p31
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