POTATO SOUP | BEST Homemade Recipe | DIY Demonstration

BEST homemade POTATO SOUP...it's ADDICTIVE!! Simple to make!! Perfect for the POTATO SOUP LOVER!! Recipe below...

POTATO SOUP

(6 Hearty Servings)

• 1 teaspoon salt, optional
• 1/2 teaspoon black pepper
• 2-3 green onions (thinly sliced), sour cream, shredded cheddar cheese, and extra crispy bacon to garish top of POTATO SOUP, option.
• 3-4 cup Yukon Gold potatoes, peeled and cubed
• 1/2 cup carrots, grated
• 3 tablespoon all-purpose flour
• 6 bacon strips, diced (extra for topping soup)
• 1/2 cup celery, finely chopped
• 2 cups (14-1/2 ounce can) chicken broth, or vegetable broth
• 1/2 cup onion, finely chopped
• 2 teaspoon flesh flat leaf parsley, chopped, or 1 tablespoon dried parsley flakes
• 8 ounces process Velveeta cheese, cubed
• 3 cups whole or 2% milk

1. In a 5-quart Dutch oven or saucepan, over medium-heat, fry bacon until crispy. Remove fried bacon with slotted spoon. Discard bacon fat from Dutch oven. Return Dutch oven to heat.
2. Add onion, celery, and carrots. Stir until brown bits on bottom of Dutch oven are adsorbed into vegetables. Add bacon, chicken broth, pepper, salt, parsley, and potatoes. Bring to a gentle boil. Turn down heat to simmer. Cover pan. Cook for 10-15 minutes or until potatoes are tender.
3. Meanwhile; add 2-3 tablespoon of milk into flour. Whisk until smooth. Add milk/flour slurry to remaining milk. Whisk.
4. Once potatoes are tender add slurry to mixture. Turn heat up to medium-high. Bring to a gentle boil. Stir constantly for 2 minutes. Turn off heat.
5. Add Velveeta cheese cubes. Stir until cheese has melted and disappointed into the POTATO SOUP.
6. SOUPS ON!! Serve with your favorite toppings!!

TIPS: Store in an airtight container in the refrigerator up to 3 days!! Reheat in a saucepan over medium-heat, stirring occasionally, until well heated, or microwave stirring every 20 seconds.

~~~ENJOY your POTATO SOUP ~~~