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Friday, October 18, 2013

Cheesy Baked Potato Soup

  • Box of Low Swanson's Chicken Broth 
  • About 6 to 8 medium peeled potatoes, cut into small squares (I usually like leave a few unpeeled before cutting)
  • 2 stalk of celery, sliced  into small pieces
  • 2-3 carrots, sliced into small pieces
  • 8 slices of freshly cooked and crumbled bacon  OR cup of cubed ham 
  • 1/4 cup of dried onion flakes
  • Salt and pepper to taste
  • 1 tbsp dried parsley
  • 2 to 3 slices of American Cheese (for creaminess) 
  • 2 cups of Shredded Cheddar Cheese
  • 1 cup of milk ( I use skim, but for creamier soup you may used whole)
  • 1 1/2 tbsp cornstarch
  1. Bring broth to boil.
  2. Add potatoes, bacon, onions, celery, carrots, parsley, salt, and pepper.  Simmer uncovered until vegetables are tender. 
  3. In separate bowl, whisk cornstarch in cold milk.
  4. When all vegetables are tender add the milk/starch mixture, the slices of cheese, and 1 cup of Shredded cheese.
  5. Use the remains of the shredded cheese to serve on top of each bowl with crusty bread on the side.

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