| 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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