What you need:
Bacon (a few slices should do)
1/2 an onion, diced
2 carrots, sliced into bite size pieces
3-4 potatoes, peeled and cubed
salt and pepper
3 cups chicken broth (plus extra bullion for added flavor if desired)
1/2 cup milk
2 TBS flour
1/2 can evaporated milk
Grated cheese
Parsley (optional)
What you do:
Chop your bacon into small pieces and cook in a largish soup pot. When the bacon is crunchy, remove from pan onto a paper towel, and discard most of the grease (save about a tsp).
Add the onion and carrots, and cook until the onions start to soften (maybe five minutes?). Add the potatoes and salt and pepper; cook for a few more minutes.
Dump in your chicken broth and bring to a boil. Boil for something like 10 minutes, or until your potatoes are soft.
Mix the flour and milk together in a separate container and then add into the soup. Return to a boil and let cook for a few minutes. Remove from heat and stir in evaporated milk and grated cheese. Stir until cheese is melted. Sprinkle in the parsley (this is mostly a garnish, I don't think it did much for the flavor), and serve up a big bowl for yourself. Garnish with a sprinkle of bacon pieces and enjoy!
