Tuesday, October 12, 2010

Baked Potato Soup


2 cups chicken broth
3 med. potatoes - peeled, cubed
2 green onions - trimmed, sliced
1/2 rib celery - minced
1/4 med. carrot - grated
2 tsp. distilled white vinegar
1 tsp. salt
1 1/2 cups milk mixed with 2 Tbs. all-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2-6 strips cooked veggie bacon - crumbled


-Bring first 7 ingredients to boil in a saucepan over medium-high heat.
-Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
-Whisk milk/flour mixture into saucepan; stir in cheese and bacon.
-Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.

Add ins:

Make it Reuben soup by adding some vegetarian corned beef and a bit of sauerkraut into your bowl. Swiss cheese, green onion and some red pepper flakes on top complete the meal. DELICIOUS.

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