Ingredients
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4 cups cubed peeled potatoes
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1 1/4 cups water
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2 teaspoons chicken bouillon
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1 cup sliced celery
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1/2 cup chopped onion
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2 tablespoons snipped parsley
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1 1/2 teaspoons salt
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1/8 teaspoon pepper
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1 teaspoon dill weed
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4 cups milk
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3 tablespoons flour
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2 tablespoons butter
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bacon bits (to garnish)
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1/2 cup chopped carrot
Instructions
- In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
- Cover and simmer until veggies are tender (about 15-20 minutes).
- Add 3 1/2 cups of milk heat until hot.
- Blend flour with 1/2 cup milk stirring till smooth, then stir in soup.
- Cook, stirring constantly until smooth and bubbly.
- Sprinkle bacon bits over the top and serve.