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Baked Potato Soup

4 Large Russett Potatoes, Peeled and Diced
14 oz Chicken broth
one large onion, diced
1 tsp salt (dep. on saltiness of broth)
1/2 tsp. cracked black pepper
1 tbsp. dry chives
1/4 tsp celery salt
1/4 tsp garlic powder
1 cup heavy cream
1/2 cup shredded sharp cheese
1/2 cup real bacon pieces (ok to use jar)
  • Dice potatoes, making some small and some large pieces. 

  • Add them to a large stew pot with the chicken broth, onion, chives, celery salt, garlic powder, salt, pepper and enough hot water just to cover them.

  • Boil uncovered, stirring occasionally, until the large pieces of potatoes are cooked through. (Some will mash up - this is what you want.)

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