POTATO VEGETABLE SOUP

Potato Vegetable Soup image

Thick as a chowder and chock-full of colorful veggies, this comforting soup makes cozy fare for a pair on blustery early spring evenings. It's a favorite of Jan Hancock in Evansville, Wisconsin.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 2 servings.

Number Of Ingredients 12

Previous Next

Ingredients

1 bacon strip, diced
1 medium potato, peeled and cubed
1/2 medium carrot, sliced
1/2 cup water
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 cup 2% milk
1/4 cup shredded cheddar cheese
2 teaspoons butter

Steps:

In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon.

Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 545mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges