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Categories:
bacon potatoes chicken broth carrot yellow onion parsley celery kosher salt ground pepper flour milk American cheese green onions
Viewed: 15 - Published at: 7 months agoIngredients
- 6 slices bacon, diced
- 3 cups cubed peeled potatoes
- 14 ounces chicken broth
- 1 small carrot, grated
- 12 cup finely chopped yellow onion
- 1 tablespoon dried parsley
- 12 teaspoon celery seed
- 12 teaspoon kosher salt (to taste)
- 12 teaspoon fresh ground pepper (to taste)
- 3 tablespoons flour
- 3 cups milk
- 8 ounces processed American cheese, cubed into very small pieces
- 2 green onions, sliced very thinly
Method
- In a large pot cook bacon until crisp, drain on paper towel.
- Leave some of the bacon grease in the bottom of the pan (about a Tbsp) and add potatoes, broth, carrots, onions, parsley, celery seed, salt & pepper.
- cover and simmer until potatoes are tender, about 15 minutes.
- Combine flour and milk until smooth add to soup.
- Bring to boil, boil and stir for 2 minutes.
- Add bacon.
- Add cheese, stir until cheese melts and soup is hot again.
- Garnish with green onions if desired.
