Thick and Hearty Bake Potato Soup

by Karen Ekstrom

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Ingredients

4 tsp. butter

1/2 cup of diced onions

1/2 cup of celery

1/3 cup of flour

4 cups of chicken broth

2 cups of whole milk

4 large baked potatoes, peeled, diced into bite size pieces and boiled until soft

10 oz. of cheddar cheese (plus a little bit more to sprinkle over the top when it’s done)

8 oz. of sour cream

salt and pepper to taste

1/2 lb. of cooked bacon, crumbled

Directions

Salute’ onion and celery with butter till transparent

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Add flour

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Stir in broth, cook until thick

Add milk, potatoes, salt, pepper, cheese, sour cream

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Stir and cook until bubbly

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Sprinkle bacon and cheese on top when serving

Enjoy!

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