Potato Soup

Potato Soup

from tasteofhome.com
8 servings (2 quarts)

Ingredients

  • 6 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 Velveeta, cubed
  • 2 green onions, thinly sliced, optional

Directions

  1. 1

    In a large saucepan, cook the bacon over medium heat until crisp, stirring occasionally. Drain off any excess drippings. Add the vegetables, seasonings and broth. Bring to a boil, then reduce the heat. Simmer, covered, until the potatoes are tender, 10 to 15 minutes.

  2. 2

    Whisk together the flour and milk until smooth, then stir it into the soup. Editor's Tip: Always whisk the flour and milk together before adding them to the soup (it creates a makeshift roux). Adding dry flour directly to the pot will cause it to clump and will lead to a lumpy potato soup that will not thicken correctly. Bring to a boil, stirring constantly, and cook until thickened, about two minutes.

  3. 3

    Stir in the cheese until melted. Garnish servings with green onions if desired. Editor's Tip: If you wish, load your homemade potato soup with more tasty toppings. Extra crumbled cooked bacon, shredded cheddar cheese or a dollop of sour cream would be wonderful additions. Basically anything you'd put on a baked potato recipe can work here.