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Crockpot Potato Soup


8 cups peeled and diced potatoes
3 cups onions, finely chopped
3 cups celery, finely chopped
7 cups chicken broth
1 tsp salt
1 tsp. pepper
1 stick butter
2 cups heavy cream
2 lbs bacon, fried crisp and crumbled
8 oz Colby cheese, shredded
8 oz Montery Jack, shredded
8 oz Sharp Cheddar, shredded
16 oz Velvetta, cubed
2 lb bag frozed, hashbrowns, thawed in the refrigerator overnight
Salt and Pepper to taste


Place chicken broth, diced potatoes, salt and pepper in large cooking pot. Bring to a boil, reduce heat to medium and cook until potatoes are tender. Do not drain.

In a large skillet, saute onions and celery in butter until tender. Add half of the onions and celery to the potatoes and broth in the cooking pot.

In small batches, blend the cooked vegetable mixture until smooth. (use blender or food processor, or mash with a potato masher.)

Place blended/processed vegetables in crock pot. Add remaining onions and celery, heavy cream, bacon and cheeses. Stir until cheese is melted. Add hash browns and salt and pepper to taste.

Cook on high for 2 to 4 hours or until hashbrowns are done.

Serves 12

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