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Potato Soup Recipe

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Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 large russet potatoes; peeled and cut into 1/2 inch cubes
3- 14 oz cans chicken broth
1 cup whipping cream or half and half
1 cup shredded cheddar cheese
1 - 2 Knorr chicken flavored bouillon cubes
Toppings: Chopped Chives Sour Cream or Cooked and Crumbled Bacon.

Directions:
Directions:
Peel the potatoes.
Cut the potatoes into 1/2 inch cubes.
Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
Bring to a boil and continue to cook until the potatoes are fork tender.
Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
Slowly add the 1 cup half and half. All the soup to simmer for another 10 minutes or so before adding the cheddar cheese.

Add the 1 cup shredded cheddar cheese.

Continue to simmer until the soup has thickened.
Season with salt and pepper.
Garnish with sour cream, crumbled bacon and chives.

 

 

 

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