Potato Cheese Soup
Soup sometimes seems the best answer to a long day, so when the temperatures dip this Fall cozy up with a loved one and share a hot bowl of potato cheese soup. This recipe is easy and fast but taste as though you’ve been slaving away for hours.
3 cups peeled and dice potatoes
1/2 cup carrots chopped
1/2 cup chopped celery
1/4 cup of chopped onions
1 tsp. dried parsley or fresh
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon
1 cup water
1 1/2 cup milk
1/2 lb. of processed cheese cubed (I use Velveeta brand)
4 slices of thick bacon cooked and crumbled
sliced green onions
Cook first 9 ingredients in a large pot until vegetables are soft (about 10 min.)
Blend together milk and flour in small bowl. Add milk mixture to the vegetables stirring constantly until soup thickens.
When soup is thickened add the cheese. Stir until cheese is melted.
Serve soup with a garnish of crumbled bacon and green onions.
This post is linked to: Tuedays at the Table