- 8
- 30 mins
0/5
(0 Votes)
Ingredients
- 4 cubed and peeled potatoes
- 1 ( 14.5-oz. ) can chicken broth
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 1 tablespoon parsley flakes
- 1/2 tsp. each of celery seed, salt and pepper
- bacon bits
- 3 tabblespoons flour
- 3 cups milk
- 8 oz. American cheese grated. I used velvetta
Preparation
Step 1
In large saucepan, add potatoes, broth, carrots, onions, parsley, celery seed, salt and pepper. Add bacon bits. Cover and simmer until potatoes are tender, about 15-20 minutes. Combine flour and milk until smooth, add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stil until cheese is melted and the soup is heated through.
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