Potato Vegetable Soup

The soup looks much better in person!  The flash makes it look washed out.

This soup is a fantastic -- and quick -- homemade dinner on a cold, winter night!  This recipe makes a small amount of soup, so I always double it.  I also add more than double the cheese.  I love cheese.  I usually serve it with biscuits.  (Schwann's cheddar biscuits are PERFECT.)

This recipe comes from Taste of Home's cookbook Heartwarming Soups.

Potato Vegetable Soup

1 bacon strip, diced
1 medium potato, peeled and cubed
1/2 medium carrot, sliced
2 Tbsp chopped celery
2 Tbsp chopped onion
1/2 cup water
1/4 tsp salt
1/8 tsp pepper
1 Tbsp flour
1 cup 2% milk
1/4 cup shredded cheddar cheese
2 tsp butter

Cook bacon in a small saucepan over medium heat until crisp.  Remove to paper towel.  Drain grease from pan if desired.  In same pan combine potato, carrot, celery, onions, water, 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 and mix until smooth.  Stir into vegetable mixture.  Cook and stir for 2 minutes or until thickened.  Reduce heat.  Add bacon, cheese and butter, stir until melted.

Serves 2