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Baked Potato Soup

2 c. diced celery
1 1/2 c. peeled and diced raw potatoes
1/4 c. diced onion
2 c. chicken stock
1 1/2 tbsp. cornstarch
2 c. milk
2 tsp. salt
1/2 tsp. white pepper
1 tbsp. butter
1 c. grated cheddar
1/2 c. bacon, cooked and crumbled (optional)
1/2 c. chives (optional)

Simmer celery, potatoes and onion in stock in a covered pot until tender, approximately 15 minutes. Mix cornstarch with milk and add to soup. Heat just to boiling point, but do not boil. Add seasonings. Serve topped with cheese. For thicker soup, increase potatoes by 1 cup.

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