Baked Potato Soup

Baked potato soup


4 small potatoes peeled and chopped (small pieces)

4 small carrots peeled and chopped (small pieces)

Simmer in salted water until tender (approx 15 min), drain and reserve 1 cup of the water; set potatoes and carrots aside



1 small onion chopped

1 small red bell pepper chopper (small)

3 small stalks celery chopped (small)

In a large pot Sauté in olive oil and margarine until onions are clear and celery is soft



Add 2 tablespoons margarine to the pot and allow it to melt

Stir in 1/4 cup flour

Add a 12oz can evaporated milk

1 1/2 cups milk

1/4 cup cream

1 cup of reserved water

Stirring constantly bring to a boil


Lower heat to low and Stir in:

1/4 grated romano cheese

1 chicken bullion packet

8 slices American cheese

Stir until cheese is melted

Stir in potatoes and carrots


If desired top with shredded cheddar and bacon bits when serving