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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Best-Ever Potato Soup Recipe

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This recipe for Best-Ever Potato Soup is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 - bacon strips, diced
3 c. - cubed peeled potatoes
1 (14½ oz.) can - chicken broth
1 small - carrot, grated
½ c. - onion, chopped
1 T. - parsley flakes, dried
½ tsp. - celery seed
½ tsp. - salt
½ tsp. - pepper
3 T. - all-purpose flour
3 c. - milk
8 oz. - processed American cheese, cubed
2 - green onions, thinly sliced (optional)
Directions:
Directions:
In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. Makes 8 servings (2 quarts).

 

 

 

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