In large saucepan over medium heat, sauté onions, carrots and celery in butter until tender, stirring occasionally until softened. Add flour and seasonings to form a blonde roux (1 minute), stirring frequently. Add broth, milk and potatoes; heat to a boil. Reduce heat to low; cover and simmer for about 20 minutes or until potatoes are tender, stirring often. Remove from heat, ladle into bowls and top with cheese, bacon and chives.
"potato" - Google News
October 16, 2020 at 06:05AM
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Chef Jill’s Baked Potato Soup - WBTV
"potato" - Google News
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