Bacon makes everything better, right? Especially when you add it to delicious, hearty potato soup recipe from Lee Ann Miller.
What you'll need:
½ lb. bacon, chopped then fried
2 cups off the bone ham, cubed
3-1/2 cups potatoes, peeled & cubed
1 (14.5 oz) can chicken broth
½ cup matchstick carrots, chopped
1 Tablespoon jalapeño, minced
¼ cup green onions, chopped
¼ cup onion, chopped
¼ cup fresh parsley, chopped fine
1 teaspoon salt
½ teaspoon pepper
1 teaspoon celery seed
3-1/2 cups milk
1/2 cup cold water
3 Tablespoons all purpose flour
6 oz. Velveeta cheese, cubed
¼ cup sour cream
Cut up bacon and fry in soup kettle. Drain bacon. Using 1 Tablespoon of the bacon drippings, sauté onions, jalapeno and carrots for 3-4 minutes.
Add potatoes, broth, celery seed, parsley, salt and pepper. Cover and simmer until potatoes are soft, approximately 12-15 minutes.
Combine milk, water and flour. Stir until flour is incorporated well and there are no lumps. Heat just until soup comes to a boil. Reduce heat and add cheese. Stir until cheese is melted then add bacon, ham and sour cream. Simmer until thoroughly heated.