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Creamy Red Potato and Bacon Soup

Creamy Red Potato and Bacon Soup

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Servings: 4
Recipe by: Frankie


2 lbs red potatoes, cut into 1 inch cubes
3 oz raw bacon, diced (2-3 pieces)
1/2 cup yellow onion, diced fine
1/2 cup celery, diced
1 cup heavy cream
1 cup whole milk
6 cups chicken broth
3 TBSP butter
4 TBSP flour
1/2 tsp salt
1/4 tsp black pepper
1/2 cup green onion, sliced
4 oz sharp cheddar cheese, shredded


1. Place potatoes in a pot and cover with water, add the salt and bring to a boil. Reduce heat to medium and cover. Cook until potatoes are tender, about 20 minutes. Drain potatoes and set aside.

2. In a dutch oven over medium high heat add the yellow onion, celery and bacon. Cook until veggies are tender and bacon is cooked, about 10 minutes.

3. Reduce heat to medium and stir the butter and flour into the veggie bacon mixture until well combined.

4. Add the chicken broth and cook for 5 minutes, stirring continuously.

5. Add the potatoes and slowly pour in the milk while stirring.

6. Slowly pour in the heavy cream and cook until it begins to boil.

7. Reduce heat to low, add the black pepper and simmer for another 5 minutes.

8. Serve the soup topped with the cheddar cheese and green onion.

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