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Recipes
Baked Potato Soup
Baked Potato Soup
Baked Potato Soup
photo credit: Ev Thomas
This soup is perfect for a cold fall day. I absolutely love it, and everyone that has tried it has agreed. I'm still a bit new to cooking, but I'd say it's definitely better than some you can buy.
Cooking Time:
30-45 minutes
Recipe By:
judochick
Prep
20 min
|
Total
20 min
|
Serves
about 6 bowls
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Ingredients
9
strips
of bacon
5
cups
potatoes peeled and cut to bite size
16
oz
chicken broth
8
oz
can of peas and carrots, drained
8
oz
can of sweet whole kernel corn, drained
1/2
an
onion, chopped
2
tsp
dried parsley flakes
1/2
tsp
celery seed
1/2
tsp
salt
1/2
tsp
pepper
3
tbsp
all-purpose flour
3
cups
milk
4-6
oz
cheddar cheese, cubed
Instructions
Cook bacon until crispy. Crumble up 6 strips and set the other 3 aside for later.
In large saucepan,combine;crumbled bacon, potatoes, broth, parsley, celery seed, salt, and pepper. Cover and simmer for about 15 minutes or until potatoes are tender.
In a bowl, combine flour and milk, stir until smooth. Add mix to soup along with carrots, peas, and corn. Bring to a boil, and stir for about two minutes.
Continue to stir as you add cheese slowly until it is melted and mixed through. Crumble remaining bacon and add as garnish.
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