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Potato: Roasted Garlic Potato Soup

Source of Recipe

taste of home magazine


List of Ingredients

4 medium red potatoes, cut 1/2" cubes
2 medium carrots, diced
1 medium onion, chopped
1 rib celery, chopped --
2 strips bacon, cooked and crumbled
28 ounces chicken broth with roasted garlic
1 cup milk
1 cup mashed potato flakes
1 tablespoon chopped fresh parsley


Recipe

Place potatoes, carrots, onion, celery, bacon and broth in a large saucepan. Bring to a boil. Cover and cook over low heat for 15 minutes or until vegetables are tender. Stir in milk, potato flakes and parsley. Heat through (do not boil). Yield: 4 servings