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Bacon and potato soup Recipe

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This recipe for Bacon and potato soup, by , is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Blauer

Category:
Category:

Ingredients:  
Ingredients:  
5 large Russet potatoes cut into cubes
⅓ cup butter
⅓ cup flour
4 garlic cloves minced
3 cups chicken stock
4 cups milk
2 large carrots diced
3 celery stalks diced
1 medium onion diced
8 ounces cream cheese cut into cubes
1 cup corn
1 cup shredded cheddar cheese plus more for garnish
lb Bacon cut into bit sized pieces
salt and pepper to taste

Directions:
Directions:
In a large pot on medium heat cook bacon until crispy, remove and drain on paper towels. Set aside for garnish
In the same pot toss all but 1 tablespoon of bacon grease and add carrots, onions and celery and cook for 5 minutes or just until softened. Add butter and garlic and melt on low heat, add flour and cook for 1 minute whisking constantly to cook the flour just a bit. Stir in the chicken stock, corn, milk and cream cheese and add the diced potatoes. Bring to a low simmer and cook 15-20 minutes or until potatoes are tender. Add in the cheddar cheese, add more salt for taste if needed.

 

 

 

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