“Got this in an e-mail from preparedpantry.com. It sounds yummy!”
READY IN:
40mins
SERVES:
4-6
YIELD:
1 potful
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook until soft, stirring occasionally.
  2. Stir in the flour. Gradually stir in broth and evaporated milk. Cook over medium heat, stirring until mixture thickens and comes just to a boil.
  3. Scoop the pulp from the potatoes and add to the soup. Cook again until thick.
  4. Add the cheese, salt, pepper and stir until the cheese is melted.
  5. Serve with grated cheese, bacon, and green onions on top.

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