2 strips Bacon, diced
1/4 cup Chopped onion
1 medium Red potato, diced
1 small Carrot, halved lengthwise and thinly slced
1/2 cup Water
3/4 teaspoon Chicken bouillon granules
1 cup Milk
2/3 cup Cubbed parsnip (optional)
1/8 teaspoon Black pepper
2 1/2 teaspoons All-purpose flour
2 tablespoons Cold water
3/4 cup Shredded cheddar cheese
In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, parsnips, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Yield: 2 servings
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