Becca's Potato Bacon Soup recipe
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Ingredients
- 6 slices cooked bacon, crumbled, or more to taste 6 cups peeled and cubed potatoes 4 cups chicken broth, or more as needed 2 carrots, shredded 1 yellow onion, chopped 1 tablespoon dried parsley ½ teaspoon celery seed salt and ground black pepper to taste 2 cups milk ¼ cup all-purpose flour 4 slices American cheese, cut into small pieces 6 green onions, chopped
Nutrition Info
- 281.8 caloriescarbohydrate: 40.8 gcholesterol: 27.6 mgfat: 8.2 gfiber: 4.9 gprotein: 12 gsaturatedFat: 4.8 gservingSize: -sodium: 982.7 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Becca's Potato Bacon Soup
Directions
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Place cooked bacon in a large stockpot over medium-high heat, add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
Whisk milk and flour together in a bowl or measuring cup until frothy, slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.