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“This is my absolute FAVORITE soup. I am only allowed to make it once or twice a month because I will eat myself sick. I just cannot control myself. Be warned, not a low calorie recipe! www.bygonerecipes.blogspot.com”
READY IN:
1hr 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 1.Start the bacon pieces frying in a large pot over medium heat. Saute the onions, celery, carrots, and garlic with the bacon until the bacon is cooked through.
  2. 2.Stir in the potatoes and just cover with chicken broth, bring to a boil and then simmer until the potatoes are tender (apx 10 minutes). Add the cheese, stir until melted.
  3. 3.Pour cream and instant potatoes into the soup stirring constantly, until soup has thickened. Add more instant potatoes if it isn’t thick enough.
  4. 4.Serve with shredded cheese, sour cream, green onions, and bacon crumbles on top.

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