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Alabama Loaded Potato Soup

Source of Recipe


Unknown






List of Ingredients



• 2 center-cut bacon slices
  
• 1 cup chopped carrots
  
• 1 cup chopped onion
  
• 2 16-oz. cans fat-free chicken broth
  
• 5 cups diced peeled baking potatoes
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1/3 cup flour
  
• 2 1/2 cups skim milk
  
• 2/3 cup sliced green onion
  
• 1 3/4 cups (7 oz.) reduced-fat cheddar cheese
  






Instructions



1. Cook bacon until crisp. Remove bacon from pan, leaving 1 Tbsp drippings in pan. Crumble bacon, set aside.
   
   
2. Add carrots and onion to drippings. Saute until golden brown.
   
   
3. Stir in broth and add potato and salt & pepper. Bring to a boil.
   
   
4. Cover, reduce heat and simmer for 25 minutes or until potato is tender.
   
   
5. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan slowly.
   
   
6. Cook over medium heat until thick, about 12-15 minutes. Remove from heat.
   
   
7. Add cheddar cheese, stirring until melted. Serve in bowls topped with green onions and crumbled bacon.