Creamy Potato Soup

It’s been awhile since I posted a recipe, but in Utah a few weeks back we got hit with a snow storm that dumped about 2 feet of snow in a 48 period. It was great and we had tons of fun playing in the snow, but now it’s all gone. But when it was nice and snowy, I wanted some comfort food. It may not have been the healthiest meal in the world, but it sure hit the spot. We served this up with some grilled cheese sandwiches.

Creamy Potato Soup

6 potatoes, peeled & cubed
2 carrots, peeled & sliced into 1/2 inch pieces
2 celery stalks, sliced into 1/2 inch piece
1 onion, chopped
1 TBSP parsley
Salt & pepper to taste
5 cups chicken broth (can use vegetable broth if making this for vegetarians)
3 TBSP flour
1 can evaporated milk
1/3 c. butter
6 slices of bacon, cooked & chopped (omit bacon if making this for vegetarians)
Cheddar cheese

Combine potatoes,  carrots, celery, onion, parsley, salt, pepper, and chicken broth in a pan. Cover and cook over medium heat for about 40 minutes. In a bowl, whisk flour into evaporated milk. Then stir evaporated milk, flour, and butter into the pan. Cook for another 30 minutes on low heat. Once done cooking, top with bacon and cheese.


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