Vegetables simmered in chicken broth are combined with milk and processed cheese in this soup which is thickened with instant potato flakes and served with a garnish of crumbled bacon.
INGREDIENTS (for 8 servings):
- 2 cups chicken broth
- 4 large potatoes, diced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1/2 onion, chopped
- 4 cups milk
- 12 (1 ounce) slices processed cheese food
- 1/4 cup dry potato flakes
- 4 slices crisp cooked bacon, crumbled
In a large pot combine the chicken broth, potatoes, celery, carrots and onion. Mix together and bring to a boil over medium heat. Cook 15 to 20 minutes or until vegetables are tender.
Add milk; reduce heat to medium low and let simmer. Add cheese slices; when cheese is melted, slowly stir in dry potato flakes until mixture is slightly thickened. Sprinkle bacon on top and serve hot.