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Garlic Baked Potato Soup

Garlic and potatoes are always a happy pair, and this garlic baked potato soup is proof of that! Hearty potato soup recipes like this one are just the thing for cold winter nights or rainy afternoons spent inside.

Ingredients

  • 4 large russett potatoes, peeled and diced
  • 1 can chicken broth
  • 1 white onion, diced
  • 1 tablespoon dried chives
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • salt to taste
  • 1/4 teaspoon pepper
  • hot water
  • 1 cup heavy cream
  • 1/2 cup Cheddar cheese, shredded
  • 1/2 cup bacon, cooked and crumbled

Instructions

  1. 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 everything.
     
  2. Boil potatoes uncovered, stirring occasionally, until the large pieces are cooked through.
     
  3. Add the cream, the cheese and the bacon. Simmer on low heat for 15-20 minutes. Serve while hot. Garnish with additional bacon, chives and/or sour cream.

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What can I substitue for the Heavy Cream?

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