DAY 254


Cheesy Potato Soup
1 medium stalk celery (optional)
2 cans (14oz each) chicken broth
1 bag (32 oz) frozen diced hash brown potatoes
1/2 cup onion diced (fresh or frozen)
1 cup water
1 cup milk
3 Tbsp all-purpose flour
1 bag (8 oz) shredded Cheddar-American cheese blend (2 cups)
4 medium green onions
1/4 cup bacon pieces (real or packaged)

Prep Time: 15 min, Cook Time: 25 min, Makes: 6 servings. Put chopped celery, chicken broth, potatoes, onion, and water in the saucepan. Cover with lid. Cook over medium-high heat for 10 to 15 minutes. Put the milk and flour in a small bowl. Stir with a wire whisk until mixed. Add to pan and turn heat up to high. Do not cover saucepan. Cook and stir with a wooden spoon for 6-8 minutes or until the mixture thickens. Add the cheese to the pan. Stir until mixed. Take saucepan off of burner. Top with green onions and bacon bits.

This recipe is a family favorite. Pokey actually asked for it for her birthday dinner. It's very quick and can be easily doubled. It's yummy with the Panera sour dough bread. It comes from the Betty Crocker "Kids Cook" book. We had it tonight right before soccer practice. I admit I don't like to spend much time in the kitchen, so I love meals that take 30 minutes or less from start to finish. I'm on a mission to find as many quick recipes as possible that my kids will eat. (FYI: We don't add the celery.)

Post a Comment