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Creamy Potato Soup

Reviewed: Mar. 27, 2012
This is a great soup to start with but if you like your potato soup white thick and creamy you will have to modify this a bit. I didn't use the flour, paprika or water. Just cook the veggies right in the milk. On the side I mixed sour cream (x2), 8oz. cream cheese, salt, pepper, Garlic salt and powder, and half a cup of grated Parmesan cheese. when the veggies were cooked I stirred this in to the with the milk. I removed it from the heat and added the bacon right to the pot. I also stirred in some butter to round out the creamy texture. I let the soup stand for ten to fifteen minutes and it did indeed thicken and was the best potato soup I have ever had! All together with prep and cooking it took about an hour! I really encourage you to try this again!
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