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To Die for Potato Soup

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“Don't drink the wine while your making this soup. I once drank the wine while I was cooking and added too much cheese. Oops! It took me over 12 years to find a recipe. I got this from All Recipes and messed with it to get it to MY liking.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté celery and onion in 1 TBS of bacon grease.
  2. Add bacon, celery, onion, thyme, salt, pepper, chicken bouillon cubes, all but 1 C of the half-n-half, and all of the white wine to chopped potatoes.
  3. Add enough water to cover the potatoes and boil.
  4. During the last 15 minutes of cooking the potatoes, remove ½ of the soup and mash in a food processor until it is a mashed potato consistency. Return to pot.
  5. Add the parsley, can of creamed soup and the remainder of half-n-half.
  6. Cook for another 15 minutes.
  7. Top with green onions and bacon. Serve hot.

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