Potato Vegetable Soup
Thick as a chowder and chock-full of colorful veggies, this comforting soup makes cozy fare for a pair on blustery early spring evenings. It’s a favorite of Jan Hancock in Evansville, Wisconsin.
Ingredients
- 1 bacon strip, diced
- 1 medium potato, peeled and cubed
- 1/2 medium carrot, sliced
- 1/2 cup water
- 2 tablespoons chopped celery
- 2 tablespoons chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon all-purpose flour
- 1 cup 2% milk
- 1/4 cup shredded cheddar cheese
- 2 teaspoons butter
Reviews
Very yummy and satisfying. I will be making this again, especially this winter.
The vegetables were tender. I was able to taste the raw flour even after it was cooked with the vegetables. I also did it with pepperjack cheese instead of cheddar. It may taste better if you used a white sauce made correctly.
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