I'm not sure if I have posted this recipe before, but on Monday when we had a snow day I made this soup for supper. This soup is a hearty and comfort food soup. We had another snow day yesterday and the temperature was in the single digits with the wind chill on top it was below zero all day. Today is supposed to be even colder, but soup will warm you up inside. My family loves this recipe and I hope you will also.
Scarlet and Creamy Potato Soup
6 bacon strips, diced
3 cups potatoes, peeled
1 (14 1/2 oz.) can chicken broth
1 small carrot, grated
1/2 cup onion, chopped
1 tablespoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
3 cups milk
8 oz. process American cheese, cubed
In 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 broth mixture. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and soup is heated. Yields 8 servings (2 quarts).
This recipe is easy to make and doesn't require a lot of time. Just be patient for the soup to boil after adding the milk. This step is what helps the soup thicken so be patient.
Take care,
Michelle
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