- 8
- 10 mins
- 30 mins
0/5
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Ingredients
- 6 6 Jones Dairy Farm Dry-Aged Bacon strips, diced
- 3 cups 3 cups cubed peeled potatoes
- 1 small 1 small carrot, grated
- 1/2 cup 1/2 cup chopped onion
- 1 tablespoon 1 tablespoon dried parsley flakes
- 1/2 teaspoon 1/2 teaspoon salt
- 1/8 teaspoon 1/8 teaspoon pepper
- 1/2 teaspoon 1/2 teaspoon celery seed
- 1 can 1 can (14-1/2 ounces) chicken broth
- 3 tablespoons 3 tablespoons all-purpose flour
- 3 cups 3 cups 2% milk
- 8 ounces 8 ounces process cheese (Velveeta), cubed
- 2 2 green onions, thinly sliced, optional
Preparation
Step 1
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Yield: 8 servings (2 quarts).