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Creamy Baked Potato Soup

(From Our March 2013 Newsletter - Grandma C.)

  • 2 large potatoes, pre-baked , skins on and diced into 1 inch pieces

  • 4 slices bacon

  • 1/2 cup celery

  • 1/2 cup diced onion

  • 4 cups milk

  • 1 tbsp butter

  • 1/2 tsp garlic salt

  • 1-2 tsps dried parsley flakes

  • Salt and Pepper
Saute bacon in a frying pan until crisp.  Remove from pan and set aside.
In a large saucepan or dutch oven type pan, melt butter on medium heat and add celery, onion and garlic salt.  Saute for approx 5 minutes.
Add milk and turn heat up to medium high, stirring constantly until milk mixture is hot.  Add diced baked potato.
Break up bacon and add to sauce.  Add parsley flakes, salt and pepper to taste.  Simmer on medium-low heat for about 15 minutes.
No need to thicken the sauce,the potatoes will create the right thickness.
You can always add a tablespoon of bacon drippings to the soup for extra flavor, or just add an extra slice of bacon.
For a thinner soup, add an extra cup of milk.
Our family particularly enjoys this recipe because of it's hearty texture, with the chunky potatoes (skins on) and bacon.  It's one of our favorites!

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