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pat's cream of potato soup
6 slices bacon, diced
1 onion, chopped
1 tablespoon all-purpose flour
6 cups chicken broth
6 potatoes, thinly sliced
1/2 cup instant mashed potato flakes
1 cup half-and-half
Saute bacon and onions, in a medium saute pan, until browned. Set aside.
Over low heat, in a medium sauce pan, cook flour until pasty. Slowly add chicken broth and bring to a boil.
Stir in bacon and onion mixture, potatoes, and instant potatoes. Simmer for 30 minutes and then blend in half and half. Serve.
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