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Creamy Potato Soup with Bacon and Cheddar

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The manufacturing process is extremely easy, you simply require to adhere to the methods that we have written on this page. The complying with are the phases of how to cook Creamy Potato Soup with Bacon and Cheddar.


2 pounds Russet potatoes (about 2 large), peeled and cut into 1/2-inch pieces

6 bacon slices

1 onion, chopped

10 garlic cloves, minced

2 cups whole milk

2 cups water

1 cup shredded cheddar cheese

1/4 cup all-purpose flour

1 tablespoon chopped fresh chives

1 teaspoon salt

1/4 teaspoon pepper


  1. Heat a large pot or dutch oven over medium heat. Add bacon to the pot and cook until crispy, 10-15 minutes. Transfer to a paper towel to drain. When cool, crumble into small pieces.
  2. Add onions to the pot with the bacon grease and cook until they soften, about 5 minutes, stirring occasionally.
  3. Visit: Creamy Potato Soup with Bacon and Cheddar @ for full instructions.

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