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Cheesy Potato Soup Recipe

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This recipe for Cheesy Potato Soup, by , is from Martha's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Collier

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon
1 1/2 cups chopped onion
5 cups diced peeled russet potatoes (about 5 medium)
1 medium stalk celery, chopped (1/2 cup)
1 carton (32 oz) ProgressoŽ chicken broth (4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups half-and-half
1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups) or just use Cheddar Cheese

Directions:
Directions:
1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy.

2. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate.

3. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.

4. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper. Cover; cook on Low heat setting 6 to 7 hours. ( or put on High for half the time)

5. In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened.

6. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Preparation Time:
Preparation Time:
6 to 7 Hours
Personal Notes:
Personal Notes:
I left out the Celery and used half milk and half & half instead of all of it being half and half.

 

 

 

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