Baked Potato Soup

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This soup is perfect for a cold fall day. I absolutely love it, and everyone that has tried it has agreed. I'm still a bit new to cooking, but I'd say it's definitely better than some you can buy.
Cooking Time: 30-45 minutes
Recipe By: judochick
  • Prep20 min |
  • Total20 min |
  • Servesabout 6 bowls

Ingredients

    • 9 strips of bacon
    • 5 cups potatoes peeled and cut to bite size
    • 16 oz chicken broth
    • 8 oz can of peas and carrots, drained
    • 8 oz can of sweet whole kernel corn, drained
    • 1/2 an onion, chopped
    • 2 tsp dried parsley flakes
    • 1/2 tsp celery seed
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 3 tbsp all-purpose flour
    • 3 cups milk
    • 4-6 oz cheddar cheese, cubed

Instructions

Cook bacon until crispy.  Crumble up 6 strips and set the other 3 aside for later.

In large saucepan,combine;crumbled bacon, potatoes, broth, parsley, celery seed, salt, and pepper.  Cover and simmer for about 15 minutes or until potatoes are tender.

In a bowl, combine flour and milk, stir until smooth.  Add mix to soup along with carrots, peas, and corn.  Bring to a boil, and stir for about two minutes.

Continue to stir as you add cheese slowly until it is melted and mixed through. Crumble remaining bacon and add as garnish.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource