I need to put this somewhere I can access it on any computer where it won’t get accidentally deleted from email.
12 cups peeled and cubed Yukon Gold potatoes
1 1/2 cups chopped celery
2 cups chopped onion
4 cups Chicken broth
1 tablespoon and 1 teaspoon dried parsley
2 teaspoons salt
4 pinches ground black pepper
2 tablespoons and 2 teaspoons all-purpose flour
6 cups 1/2 and 1/2
16 oz Velveeta
8 oz package cheddar cheese
Crumbled cooked bacon, and green onion
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 to 6 servings.
Cut bacon into small pieces and saute in pan.. Drain all fat but a few tablespoons. Saute Celery, onion in fat, until tender. Drain.
Add diced potato, 1 teaspoon garlic powder, parsley flakes, salt and pepper. Pour enough chicken broth 0over top to cover potatoes.
Cook until potatoes tender.
In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
Stir in cheese, simmer until cheese is melted.