potato vegetable soup

2  lb.		2 lbs. potatoes, uncooked, peeled and cubed
2-1/4  cups		large carrots, peeled and chopped
5		stalks celery,s chopped
3		garlic cloves,s minced
1/4  cup		flour
1/2  cup		medium onion, chopped
5  slices		center cut bacon
32  ounces		chicken broth
1  cup		rice milk
2  tablespoons		parmesan cheese

Tip: Click on the ingredient links to learn the nutritional information for all the potato vegetable soup ingredients. The serving size for any ingredient in potato vegetable soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Chop bacon and fry in large soup pot until crispy. Scoop out with a slotted spoon and set aside to drain on a paper towel.
Stir in flour and garlic with the bacon drippings and cook 2-3 min. until lightly browned.
Gradually stir in chicken broth and milk. Stir well. Bring to a boil, add remaining ingredients except cheese.
Cook 35-40 min. or until vegetables are tender.
Remove from heat and stir in cheese.
Sprinkle 1/2 tbsp. cooked bacon on each serving.