First of all, how is it already almost 2017?! Where did December go? I feel like everything came and went so quickly. Maybe it’s because the Christmas season is my absolute favorite, so it went faster for me than others. Time flies when you’re having fun, right?
Speaking of fun, its been a winter wonderland here during our Christmas break from work/school stuff. Today the kids went sledding, and had an absolute blast on their new inner tubes.
Sledding Fun!
After being out in the cold all day…again, its always nice to come home to something warm and comforting. This Potato Soup is comfort food at its finest. Whats better than cheesy flavor with tender potatoes and salty smokey bacon? It really is the best. This recipe is really simple to throw together. I hope you enjoy!
6-8 bacon strips, diced
3 cups peeled russet potatoes, cubed
1 carrot, diced
1/2 cup chopped onion
1 Tbs dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp celery salt
2 cups chicken broth
3 Tbs all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
2 green onions, thinly sliced
1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Remove bacon and set aside. Add potatoes, onions, and carrot along with seasonings and broth; bring to a boil. Reduce heat and simmer, covered until the potatoes are fork tender. 10-15 minutes
2. Mix flour and milk until smooth. Stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted.(you can also throw the bacon in at this point if you want it inside the soup instead of crumbled on top) Serve with crumbled bacon and green onions on top.
Recipe Source: Adapted from Taste of Home
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