Serves 3 to 4
♦ 5 slices cut bacon, diced
♦ 1 small yellow onion, diced
♦ 1 large carrot, diced
♦ 6 to 8 Yukon gold potatoes, peeled and diced
♦ 3 tbsp flour
♦ 1 cups water
♦ 3 cups whole milk
♦ 2 tsp poultry seasoning (our powdered bouillon)
♦ 2 tsp freshly cracked black pepper
♦ 1/2 teaspoon garlic powder
♦ 2 cups shredded cheddar cheese
♦ 4 scallions, green ends sliced into rounds
Heat a large dutch oven over medium heat, and add the bacon pieces – cooking until crispy. Remove with a slotted spoon and set on a plate covered in paper towels; leave 2 to 3 tbsp of the grease in the pot.
Add the onion and carrots, and cook over medium heat until soft, 4 to 5 minutes. Add the potatoes, and cook for 1 minute to heat through. Sprinkle the flour, 1 tablespoon at a time, over the mixture and stir to coat.
Slowly pour in the water, stirring to mix, and then add the milk. Add the seasonings and bring to a simmer. Cook for 20 minutes or until potatoes are soft. Serve the soup into bowls, and top each with the bacon, cheese, and scallion garnishes. Enjoy!