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Cream of Potato with Bacon Soup


6 slices center cut bacon
1 cup onion, chopped
4 cups potatoes, peeled and cubed
2 (10.75 ounce) cans cream of chicken soup
2 1/2 cups milk
Salt and pepper to taste
1 tsp dried dill weed


Fry bacon until crisp; set aside. Drain most of bacon fat, leaving about 1-2 tablespoons in pan.

Brown onions in bacon fat over medium heat and add potatoes. Add water to cover potatoes. Cover and cook until potatoes are tender.

Pour potato soup into a mixing bowl and mix on meduim speed while slowly adding milk. Continue to mix until smooth.

Return to cooking pot and heat to simmering (not boiling). Add salt and pepper and dill weed to taste.

Place potato soup into serving bowls and garnish with crumbled bacon.

Serves 4

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