| | Directions | | Place butter along with the carrots, celery, onion and red bell pepper into a soup pot and saute the vegetables over medium heat until crisp tender, approximately 8-10 minutes. Add to the pot, the potatoes, salt and water and boil for about 20 minutes or until the potatoes are cooked. While the potatoes are boiling, fry the bacon until crisp and drain. Cut the bacon into bite sized pieces. Use a potato masher or an emersion blender to partially mash about 1/4 of the potatoes and vegetables. Add the bacon, milk, evaporated milk, cheese, parsley and pepper to the soup pot. Allow the cheese to melt, stirring occasionally. Serve warm and enjoy. |
|
|
Prep Time: 25 minutes
Cook Time: 30 minutes
Container: soup pot, skillet
Servings: 8
|  | | Ingredients | | - | | 2 teaspoons butter |
| - | | 1 1/2 cups carrots - peeled and diced |
| - | | 1 1/2 cups celery - diced |
| - | | 1 cup onion - diced |
| - | | 6 cups potatoes - peeled and cut into bite sized pieces |
| - | | 1/2 can red bell pepper - diced |
| - | | 2 teaspoons salt |
| - | | 6 cups water |
| - | | 3/4 pound bacon |
| - | | 12 ounces evaporated milk |
| - | | 1 cup milk |
| - | | 1/2 pound processed cheese loaf - diced |
| - | | 2 teaspoons parsley |
| - | | 2 teaspoons pepper |
|
| |
