Great base soup but here's what I did:
INGREDIENTS
• 1 stick butter
• 2 large onion
• 5 potatoes, peeled and diced
• 1 canned New Potato
• 15 baby carrots, diced
• 3-4 cups chicken stock
• 1 chicken bouillon cube
• 3 T black pepper
• 2 t salt
• 6 T all-purpose flour
• 3 cups 2% milk
• ¼ cup Real Bacon Bits
• 1 cup mild shred. cheddar cheese
• 2 T tarragon
• 4 T dried chives (or fresh)
• 4 T dried parsley (or fresh)
DIRECTIONS
1. In a large stock pot melt the butter add the onions and cook over medium heat until the onions are translucent.
2. While the onions are cooking, place the diced potatoes (add canned potatoes once the other potatoes and carrots are cooked- New Potatoes are already cooked), carrots, chicken stock, and chicken bouillon cube in another stock pot and bring to a boil. Cook until tender, about 10 minutes. Do not over cook. Season with ground black pepper and salt to taste.
3. Add the flour to the cooked onions to make a paste. Gradually add the milk and stir well. Cook over medium-low heat until thickens. Then add bacon bits, cheese, parsley, chives, tarragon. Add the potato and carrot mixture. Serve hot.
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