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Homemade Potato Soup Delicious Ham & Potato Soup


3 1/2 cups peeled and diced pota- toes


1/3 cup diced celery


1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water


2 Tbsp. chicken bouillon granules 1/2 tsp. salt, or to taste 1 tsp. ground white or black pepper, or to taste 5 Tbsp. butter


5 Tbsp. all-purpose flour 2 cups milk


1/4 cup apple cider vinegar


Combine the potatoes, celery, onion, ham and water in a stockpot.


Slow-Cooker, Easy Baked Potato Soup


10 red potatoes, cut into cubes 3 Tbsp. all-purpose flour 3/4 cup real bacon bits 1 sm. red onion, chopped 1 clove garlic, minced


2 Tbsp. chicken bouillon granules 1 Tbsp. ranch dressing mix 2 tsp. dried parsley 1 tsp. seasoned salt


1/2 tsp. ground black pepper 3 cups water


1 cup half-and-half


1/2 cup shredded Cheddar cheese 1/4 cup chopped green onion


Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 min- ute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.


Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.


Super-Delicious Zuppa Toscana


1-lb. bulk mild Italian sausage 1 1/4 tsp. crushed red pepper flakes 4 slices bacon, cut into 1/2 inch pieces


1 lg. onion, diced 1 Tbsp. minced garlic


5 (13.75-oz.) cans chicken broth 6 potatos, thinly sliced 1 cup heavy cream


1/4 bunch fresh spinach, tough stems removed


Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translu- cent, about 5 minutes.


Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.


Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.


Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix,


parsley, seasoned salt, and black pepper over the potatoes. Pour water into the slow cooker. Cook on Low 7 to 9 hours.


Pour half-and-half into the soup; cook another 15 minutes. Garnish with Cheddar cheese and green onion to serve.


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