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Cream of Potato Soup

Cream of Potato Soup is built on Frozen Hash Brown Potatoes, Carrots, Bacon, Celery, and Onion Cheddar Cheese Finely Shredded. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 6 cup
• 1/2 cup
• 6 slice
• 1 cup
• 1
• 1 1/2 tsp
• 1 tsp
• 2 cup
• 2 cup

Method (preview)

1. 1

   Combine all ingredients in crockpot without any pre-cooking and cook on low all day.

2. 2

   TO COOK ON STOVE: Cook potatoes and carrots in water until tender.

3. 3

   Drain.

4. 4

   Saute bacon until crisp; drain and crumble.

5. 5

   Saute onion and celery in 2 tb. bacon fat.

6. 6

   Combine all remaining ingredients, except shredded cheese and parsley, and simmer for 30 minutes.

7. 7

   Don't boil.

8. 8

   Garnish with the shredded cheese and parsley.

9. 9

   Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra