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Creamy Potato Soup


My brother and his wife were in town from California.  They wanted something warm and comforting for dinner as this colder weather was not something they were used too…when we were out there for Christmas it was in the high 60’s!  So for dinner that night I went with this tasty, creamy, potato soup.  It was super simple to put together, and I just used my hand mixer to blend up the potatoes since I don’t have an immersion blender, and I didn’t want to waste time with my blender.  Worked great, and tasted even better!!

Serves 6-8 for about $0.65/serving


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1 yellow onion, chopped – $0.33

2 large carrots, chopped – $0.15

2 stalks celery, chopped – $0.35

6 russet potatoes, peeled and cubed – $0.54

4 slices bacon – $0.85

8 cups chicken broth – $2.32

1 cup cream (I used Half and half)

2 tbsp flour

1/4 cup milk

1/2 tsp Tony Chachere’s seasoning

1-2 tsp salt

pinch of black pepper

shredded cheese for serving (I used Monterrey Jack)

sliced green onions for serving


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Fry the bacon until crisp in a large heavy-bottomed pot. Remove and place on paper towels to drain. Pour out the grease, reserving about 1 TBSP in the pot.

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Add the onions, carrots and celery to the hot bacon grease and saute for about 6 minutes until veggies are tender.

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Add the potatoes and Tony Chachere’s and toss well.

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Add about 6 cups of the chicken broth, or enough to just cover the potatoes. Bring to a boil then reduce heat and simmer for about 20 minutes, until potatoes are fork-tender.

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Blend the milk and flour in a small bowl until combined.

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Pour slowly into the simmering soup and stir. As the soup continues to simmer it will thicken slightly.

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Either mash the potatoes well with a wooden spoon, transfer {carefully!} to a blender or use an immersion blender to process until smooth but still slightly chunky.  (I used a hand mixer, and it worked great!)

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Add additional broth (I only ended up using the 6 cups of broth, as I wanted it a bit thicker and creamier)  and cream.

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Season with salt and black pepper to taste.

Serve bowls of soup with shredded cheese, bacon crumbles and sliced green onions.