2 tablespoons butter
2 Tablespoons flour
1 slice chopped bacon
1 large onion, chopped (about 1 cup)
3 large potatoes, peeled and diced (about 3 cups)
1 carrot chopped fine
1 stalk celery chopped fine (about 1/4 cup)
2 Tablespoons green pepper chopped fine) optional
2 Tablespoons cream cheese
12-ounce can of evaporated milk (do not use lowfat milk)
3 cups milk
Black pepper to taste
In a large soup pot, heat the butter over medium heat and add the diced bacon, carrot, green pepper, celery, and onions. Fry this slowly until the the onions are soft and translucent. Do not brown the onions.
Mix in the potatoes and flour, stir well until all veggies are coated with flour.
Add all milk, pepper, and cream cheese. On lowest heat cook until the potatoes are tender, about 35 minutes. Do not boil. When the potatoes are tender turn off the heat. Let this sit for at least 10 minutes. Serve with some shredded cheddar cheese on top for a stunning bowl of soup. You can make this soup up to a day or two ahead if you’d like.My husband loves this with a grilleD ham and cheese with tomato sandwich. ENJOY!
