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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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
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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