Ingredients:
6 bacon strips, diced
3 cups cubed peeled potatoes (I usually actually put more than this)
1 can (14 1/2 oz) chicken broth
1 small carrot, diced (again, I usually put more like 4 or 5)
1/2 cup chopped onion
1 Tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. flour
3 cups milk
8 oz. Velveeta, cubed
Cook bacon until crisp; drain. In a large saucepan, combine bacon, potatoes, broth, carrots, onion, parsley, 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.This should easily feed 4 or more people. . .We always get stuffed and still have plenty of leftovers.
Annie!! Wow its been so long! You look like you do are doing wonderful though. You and Thomas are such perfect looking couple. I am SO glad you started a blog because I am now going to check it weekly for more recipes, all of the recipes i stole from you in Glenwood I still make today, but I need more because they are all so good! I'm pretty sure the only reason my husband married me was because of your recipes. Okay, kidding, I sure hope that wasn't the only reason because I only have like three recipes from you. Anyhow, have a great day! and I love that picture of you and thomas walking and holding hands, it is so beautiful there, is that in Missouri?
ReplyDeleteIt's actually in Norway! But there are definitely places in Missouri that look about the same. I'm glad to hear that you and your family are doing well!
ReplyDeleteWe'll be over! : )
ReplyDelete