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Cheesy Bacon Potato Soup


  • 8 c. 1” inch peeled potatoes
  • 2 c. diced carrots, peeled
  • 1 Large Onion, chopped
  • 12 Bullion Cubes
  • 12 C HOT Water
  • 3 Sticks Butter
  • 1 15 oz jar Cheese Whiz
  • 1 1/2 C Flour
  • 1 (3oz) Package Real Bacon Bits by Oscar Mayer


  • Peel and chop the vegetables. Place them in a large pot filled with water. Bring to a boil and cook until crisp tender. When they are done pour them into a strainer to get rid of the water.
  • In a separate large soup pot melt the butter over medium heat. Make sure it’s large as it makes a lot of soup!
  • When the butter has melted, add your flour. Whisk until it is a silky smooth mixture.
  • Add your 12 cups hot water. Then add the bullion cubes.
  • Stir the mixture until it starts to thicken up. When the soup has thickened add the jar of cheese whiz. Stir to incorporate. Add your cooked veggies.
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