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“I love potato soup. I also have mashed potatoes in the fridge frequently. When I mash my potatoes I always add butter and sour cream. They are delicious that way. When I made my potato soup I decided to use them instead of new potatoes. It was so good so now I always make my potato soup this way.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon and reserve.
  2. Cook vegetables in remaining bacon drippings over medium heat until transparent, and tender, about 5 minutes.
  3. Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden.
  4. Add chicken stock gradually, whisking to prevent lumps. Cook until liquid thickens.
  5. Reduce heat to simmer and add potatoes, 1/2 & 1/2, chopped bacon, salt, pepper sauce and black pepper.
  6. Simmer for 10 minutes; do not allow to boil.
  7. Add cheese and green onion and heat until cheese melts.
  8. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

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