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Prep Time
20 Mins
Cook Time
20 Mins
Yield
Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)

How to Make It

Step 1

Whisk together flour and 1/3 cup chicken broth until smooth.

Step 2

Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Step 3

Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

Step 4

Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

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