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“This is one our family's favorites, created to duplicate a delicious soup we had at a restaurant several years ago. My son insisted that I share it with others. Hope it becomes a favorite of yours.”
READY IN:
1hr 20mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute celery and onion in butter with 1/4 cup water added. (Alternatively, fry 3 slices of bacon until crisp; drain and crumble. Saute celery and onion in 2 T. bacon fat.).
  2. Pour chicken broth in Dutch oven. Add 5 cups water, potatoes, carrots, corn, celery/onion mixture and spices. Bring to a boil and simmer until potatoes are tender, about 30 minutes.
  3. Add half-and-half and cheese (and bacon, if using). Heat through, until cheese is melted.
  4. Serve with crusty bread.

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