Wednesday, June 25, 2008

Incredible Potato Soup

12 bacon strips, crumbled
8 cups cubed, peeled potatoes
2 cans (14 1/2 oz.) chicken broth
2 small grated carrots
1/2 cup chopped onion
2 T dried parsley flakes
1 t celery seed
1 t salt
1 t pepper
6 T flour
6 cups milk
16 oz. Velveeta

In a large saucepan, fry bacon until; drain. Add potatoes, broth, carrotes, onion, parsley, celery seed, salt pepper. Cover and simmer until potatoes are tender (about 15 minutes). Combine flour and milk in a seperate bowl, stir until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and soup is heated through. Serve. Makes about 6 servings.

I have gotten SO MANY compliments on this soup. It is awesome!!!