Monday, April 27, 2009

Golden Potato Soup

This is the soup we are having for dinner tonight and it tastes great! I will make some changes to it (no velveeta or maybe half velveeta and half cheese). Anyway, give it a try - it cooks up fast and the only real time is the prep time for the veggies.

6 C cubed potatoes
2 C water
1 C sliced celery
1 C sliced Carrots
1/2 C chopped onion
2 tsp dried parsley
2 tsp chicken bouillon granules
1 tsp salt
1/2 tsp black pepper
1/4 C all-purpose flour
2 C milk divided
1 16 oz. package Velveeta Cubed
1 C cubed fully cooked ham
1/3 real bacon bits

1) In a Dutch oven, combine all the ingredients up to the pepper. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender.
2) In a small bowl, combine the flour and 1/4 C milk until smooth; add to soup. Add the cheese and the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham and bacon; heat through.

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