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Baked Potato Soup (Thick & Creamy)

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“This is the best Potato Soup i have ever had. Very very filling. So ya only need a bowl.”
READY IN:
2hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a dutch oven or large kettle over medium heat, cook the bacon until crisp.
  2. Remove bacon drippings into a cup.
  3. Put 2 Tablespoons of bacon drippings back into the pan along witht the butter, chopped onions and celery.
  4. Cook, stirring, until vegetables are tender.
  5. Stir in the sliced green onions and flour until blended.
  6. Stir in the chicken broth; cover and continue cooking, rfrequently, until the mixture is thickened and vegetables are very tender.
  7. Stir in 1/2&1/2, diced potatoes, salt, pepper, and cheese.
  8. Continue cooking until cheese is melted.
  9. Blend about 1/3 of the soup in batches until smooth.
  10. Add the blended soup back into the pot and add sour cream.
  11. Cook, stirring constantly, (don't walk away at all) until soup is hot.
  12. Serve the soup garnished with bacon and extra sliced green onions, if desired.

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