| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | American | 8 | Servings | |
INGREDIENTS
| 6 | Bacon; cooked and diced | |
| 3 | c | Potatoes; peeled and cubed |
| 1 | Chicken broth | |
| 1 | Small carrot; grated | |
| 1/2 | c | Onion; chopped |
| 1 | tb | Parsley; dried |
| 1/2 | ts | Celery seed |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 | tb | Flour |
| 3 | c | Milk |
| 8 | oz | American cheese; cubed |
INSTRUCTIONS
Cook bacon in large sauce pan 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 and add to soup. Bring to boil - boil and stir for 2 minutes. Add cheese; stir until cheese is melted and soup is heated through. Contributor: Kimberly Taylor Posted to MM-Recipes Digest by Pat <pattm@execpc.com> on Nov 03, 1999
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