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Baked Potato Soup

4 large russett potatoes, peeled and diced
14 oz chicken broth
water
1 large onion, diced
1 tsp salt or to taste
1/2 tsp. cracked black pepper
1 tbsp. dry chives
1/4 tsp celery salt
1/4 tsp garlic powder
1 cup heavy cream
1/2 cup shredded sharp cheese
1/2 cup bacon pieces

Dice potatoes, making some small and some large pieces. Add them
to a large stew pot with the chicken broth, onion, chives, celery
salt, garlic powder, salt, pepper and enough hot water just to
cover them. Boil them uncovered, stirring occasionally, until the
large pieces are cooked through. (Some will mash up - this is what
you want.)

You will now have significantly less liquid in the pot. Add the
cream, the cheese and the bacon. Test again form enough salt/pepper.
Simmer on low heat for 15-20 minutes. Serve while hot. Garnish
with additional bacon, chives and/or sour cream.

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