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Grampa Griffin's Potato Soup

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Ingredients You'll Need

8 – 10 large potatoes, peeled and cut into largish chunks, rinse well
1 carrot sliced really thin
1 stalk celery sliced really thin
1 onion finely diced
2 – 3 handfuls of bacon bits
2 – 1 qt containers of half-n-half
1 stick butter
2 – 3 tablespoons chicken bullion


Boil rinsed potato chunks in a large pot until you are able to poke a toothpick through one of the larger size chunks.


Drain into colander and set to the side.

Use the same pot and melt stick of butter and stir-fry the carrot, onion & celery with a handful of the bacon bits.

Stir constantly until the onions are clear.

Turn heat down to medium and add potatoes, both containers of half-n-half and chicken bullion.

Crank a couple turns on some ground pepper and cook at low heat for a couple hours to give all of the soup some time to blend.

Serve with some cheese shreds, bacon bits, salt & pepper and oyster crackers.

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