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Baked Potato Soup with Bacon Recipe

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This soup is a great way to use leftover baked potatoes. Even better the next day and freezes beautifully. I like green onions sprinkled on top.
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Ingredients
  • 12 slices bacon
  • 1/2 cup butter
  • 1 onion , diced
  • 3 stalks celery , diced
  • 1 cup carrot , grated
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 6 cups milk
  • 4 large potatoes - baked, peeled and diced
  • 1 1/4 cups cheddar cheese - shredded
  • 1/2 cup chicken broth
Directions
PREP
25 mins
COOK
30 mins
READY IN
55 mins
  • Preheat oven to 400 degrees. Place bacon on a large baking sheet. Bake for 12-15 minutes, until crisp. Set aside.
  • In a large pot, melt the butter over medium heat. Add the onion, celery and carrot. Cook until softened, approximately 10 minutes.
  • Whisk in flour until smooth. Season with salt and pepper.
  • Gradually stir in milk, whisking constantly until thickened. Stir in already baked potatoes. Bring to a boil, stirring frequently.
  • Reduce heat. Add 1 cup of the cheese and stir until melted. Add chicken broth and simmer 10 minutes.
  • Serve with bacon and remaining cheese.
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