Loaded Baked Potato Soup
Ingredients
1/2 med. onion – chopped
1/2 cup butter OR margarine
3 cups water
2 tsp. chicken bouillon granules OR 2 chicken bouillon cubes
1 bay leaf
1 tsp. celery salt
1 tsp. salt
3 cups diced potatoes
1 cup thinly sliced carrots
1/4 cup water
2 Tbls. flour
1 can evaporated milk – low fat okay
2 cups chicken broth
3 med. potatoes – peeled, cubed
2 green onions – trimmed, sliced
1/2 rib celery – minced
1/4 med. carrot – grated
2 tsp. distilled white vinegar
1 tsp. salt
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2-6 strips cooked bacon – crumbled
Directions
Bring first 7 ingredients to boil in a saucepan over medium-high heat. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
Whisk the milk/flour mixture into the soup, then stir in cheese and bacon.
Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.
