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Carrie’s Potato, Bacon and Cheese Soup Recipe


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     Carrie’s Potato, Bacon and Cheese Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6

2-4 Large Potatoes (white or brown) peeled and cut in squares
3 Cups of water
2-3 tablespoon of butter or margarine
1 medium yellow onion, chopped
2-3 small rib celery, thinly sliced
2 tablespoons of flour
1 garlic clove, minced
½ teaspoon Lawry’s Seasoned salt
¼ teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon Onion Powder
1 Cup bacon or more
1-2 Cup of Shredded (3) Cheese Blend (Mozzarella, Monterey Jack & Cheddar (Trader Joes)
1 cup of milk
½ cup Chicken broth
Optional - Mesquite Seasoning (McCormick Grill Mates)
NOTE- Season to your taste

In large saucepan, cover potatoes with cold water; over high heat, bring to boil. Reduce heat to low; cover and simmer about 45 min or until tender, drain mash and set aside. In a sauce pan over medium heat, melt margarine; saute onion, celery and garlic until tender, about 5 minutes. Stir in flour, seasonings listed above. Cook 1 minute, stirring constantly until blended and bubbly. Gradually stir in milk and broth. Cook, stirring constantly, about 2-4 minutes, until slightly thickended; do not boil. Then add cheese and bacon to sauted items to mashed potatos. You may have to add more chicken or milk if too thick.

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