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CHEESY POTATO SOUP FOR TWO Recipe

   
 

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     CHEESY POTATO SOUP FOR TWO

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 slices bacon
¾ c. chopped onion
2 c. diced peeled russet potatoes (about 3 small)
¼ c. chopped celery
2 c. chicken broth (from a 32-oz carton)
¼ tsp. salt
1/8 tsp. pepper
¼ c. all-purpose flour
¾ c. half-and-half
 
1 c. shredded Cheddar cheese

Instructions
In 10-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender. Spray 3- to 3 1/2-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. 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 20 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over


Originally Submitted
10/16/2013





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