Best Ever Potato Soup

Photo by Cindy W.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 6

    Jones Dairy Farm Dry-Aged Bacon strips, diced

  • 3

    cups cubed peeled potatoes

  • 1

    small carrot, grated

  • 1/2

    cup chopped onion

  • 1

    tablespoon dried parsley flakes

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 1/2

    teaspoon celery seed

  • 1

    can (14-1/2 ounces) chicken broth

  • 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 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).

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