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Cheesy Potato Soup


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  • 6 Cups Potatoes, peeled and diced
  • 8 oz. Prepared Cheese Spread
  • 12 Slices Bacon
  • 1 1/2 Cups Carrots, diced
  • 1 Small Onion, diced
  • 4 Tbs. Margarine
  • 4-6 Hard Boiled Eggs, chopped
  • 2 (10 3/4 oz. each) Cans of Potato Soup
  • 6 Cups Milk
  • 1/4 Cup Bacon Drippings



Step 1

Cook potatoes until tender and drain. While potatoes are hot, put prepared cheese spread over them until cheese melts. Fry bacon. Reserve 1/4 cup bacon drippings and set aside. Crumble bacon and set aside. Saute carrots and onion in margarine until softened. Combine all ingredients in large soup kettle. Heat slowly and serve. Be sure soup does not come to a boil.

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