Roasted Garlic Potato Soup

"I got this recipe in a book from Swansons. It's wonderful. A pretty thick soup, I add almost double the chicken broth thats called for to make it a lot thinner. Great way to get kids to eat veggies! Delicious on a COLD Iowa winter night!"
 
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Ready In:
35mins
Ingredients:
9
Serves:
4-6
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ingredients

  • 4 cups Swanson chicken broth
  • 6 medium red potatoes, cut into cubes (about 4 cups)
  • 2 medium carrots, diced
  • 1 medium white onion, chopped (about 1/2 cup)
  • 3 stalks celery, chopped (about 1/2 cup)
  • 4 slices bacon, chopped and crumbled
  • 1 12 cups milk
  • 1 12 cups instant potato flakes
  • 1 tablespoon parsley (i use flakes)
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directions

  • heat broth, potatoes, carrots, onion, celery and bacon in a soup pot until boiling.
  • reduce heat to low.
  • cover and cook 15 minutes or until vegetables are tender.
  • remove from heat.
  • stir in milk, potato flakes, and parsley. cook over medium heat until hot.

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RECIPE SUBMITTED BY

i'm 23 and from a small town in iowa. i love to cook!
 
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