Ingredients
4 strips bacon, cooked and chopped
3 green onions, chopped
2 1/2 cups water
2 1/2 cups potatoes, peeled and cubed
2 cups carrots, diced
2 tsp. gluten free chicken bouillon granules
1 small bag frozen corn, thawed
1/2 tsp. fresh ground black pepper
7 Tbs. gluten free flour
5 cups milk
3 cups cheddar cheese, shredded
1 cup Velveeta cheese, cubed
Directions
In a large pot or Dutch oven, cook bacon and onion over medium heat until onion is tender. Add water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender. Stir in corn and pepper. Whisk together milk and gluten free flour until smooth; add to the soup. Bring to a boil; cook and stir for several minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
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