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JIm McGaw
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Heather's Recipes

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Gold Potato Soup

Fast, weeknight soup that tastes like it has been simmering all day!

1 tbsp butter
1 tbsp canola oil
3 medium Yukon Gold potatoes, peeled and cubed
1/2 tsp garlic salt
1/4 tsp pepper
1 can (14-1/2 oz) reduced-sodium chicken broth
1 small onion, chopped
1 garlic clove, minced
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 cup hot water
1 chicken bouillon cube
1 cup heavy whipping cream
1/2 cup shredded cheddar cheese
Crumbled bacon and sliced green onions for topping the soup

In a large saucepan, heat butter and oil until butter melts.  Add the potatoes, onions, garlic salt and pepper.  Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned.  Add minced garlic; cook and stir for 1 minute longer.

Stir in the broth, rosemary and thyme.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Stir in water and bouillon.  Gradually stir in cream; heat through.  Add cheese, stirring until cheese is melted.  Serve with bacon and green onions.

Image:  Wikimedia Commons

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02/26/2014 10:04AM
Gold Potato Soup
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