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Gluten Free Bacon and Potato Soup

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Serves 18 cups | 
Creamy, delicious and fresh!


5 lb russet potatoes
8 slices bacon
4 1/2 cups chopped onion
5 cloves garlic, minced
1 bay leaf
1 teaspoon salt
7 1/2 cups milk
3 cups chicken broth
3/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley
1 1/4 cups sliced green onions
1 1/4 cups shredded Cheddar cheese


  1. Preheat oven to 400° F.
  2. Pierce potatoes with a fork then bake until tender, about 1 hour. Set potatoes aside and allow to slightly cool. Leaving skins on, partially mash potatoes with a masher; set aside.
  3. Set a Dutch oven over medium heat. Cook bacon until crisp; remove from pot, crumble then set aside.
  4. Add onion to bacon drippings in Dutch oven and saute for 5 minutes.
  5. Add garlic, bay leaf and salt and saute for 2 minutes.
  6. Add mashed potatoes, milk, broth and pepper; bring to a boil then reduce heat, and simmer for 10 minutes.
  7. Stir in parsley.
  8. Ladle soup into individual serving bowls then sprinkle with crumbled bacon, green onions and cheese.
Course: Soup

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