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In a large stockpot, saute onion, garlic and carrots in butter
until soft, not brown. Add chicken broth and potatoes and slow
boil.
Meanwhile, add your cream, flour and W. sauce together and
whisk until well blended. Turn your soup to simmer and add your
cream mixture. Add cheese and stir.
Let simmer for 4-5 hours or until potatoes are soft. Blend to
desired consistency, add bacon and serve with any toppings you
like.
Super filling and unhealthy!
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