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Cream of Potato Soup

6 Potatoes, diced
1/2 lb Bacon, fried and chopped - (save bacon fat)
2 oz Chicken base
1 c Instant potato mix
1 t White pepper


Cook potatoes until tender, save water. Fry bacon until crisp. Make white sauce with heavy whipping crean, about 1 gallon. Heat until until until boiling, add bacon, potatoes, potato water, chicken base, instant potato mix, white pepper, and bacon fat. Blend together and lower heat to simmer. To thicken more, add more instant potato mix.


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