Recipe Courtesy of: Pieces of a Mom"I love a tender baked potato loaded with toppings. But in the chilly winter months, I want something that's more of a "stick to your ribs" kind of food. For me, that would be a hearty, steaming bowl of soup."
Course Dinner, Lunch
Variety Fav(s) Honey Gold®
Cook Type Stove Top
Dish Type Comfort, Soups & Stews
Season Fall, Winter
3slicesbacon, cut in half
6-8Tasteful Selections® potatoes
1small onion, diced
Shredded Cheddar Cheese
Bacon, cooked & crumbled
In a large saucepan, fry bacon until crisp; drain on a paper towel. To the bacon drippings in the pan, add potatoes, celery, carrots, onion, salt, pepper, water and chicken broth. Cook covered, about 15 minutes, until potatoes are fork-tender.
Combine flour with a ¼ cup of milk. Whisk until smooth. Add to potato mixture along with the remaining milk. Stir to incorporate ingredients. Cook over medium heat until mixture boils. Turn heat to low and cook for 5 minutes. Garnish with desired toppings and serve.