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Potato Soup Recipe


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     Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

1 lb bacon
2 lbs baking potatoes, chopped
1 1/2 cups chopped yellow onion
1 cup diced celery
4 cups chicken broth
4 cups rice milk
2/3 cups earth balance butter
3/4 cup gluten free flour
chopped scallions (for garnish)
1 tsp pepper
2 tsp salt divided
1 Tbs minced garlic
1 cup corn

Cook bacon and drain. Cook chopped onion and celery in bacon grease until translucent. In pot, mix onion mixture, 3 cups chicken broth and diced potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender
In skillet, melt butter over low heat. Stir in gluten free flour and whish until smooth. Add 1 cup chicken broth. Add 1 tbsp minced garlic. Bring to a boil. Reduce heat and gradually stir in 4 cups of rice milk. Continue to cook and stir until mixture thickens.
Pour thickened rice milk mixture into potato mixture. Add the salt, pepper, bacon and corn. Cook until thick and bubbly. Garnish with scallions if desired.

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