Serves: 11
Total Calories: 366
Melt butter in a large Dutch oven over medium heat; add onion and celery, and sauté until tender. Add flour to mixture and cook, whisking constantly, 3 minutes. Gradually add milk and broth, stirring until thickened. Stir in salt and pepper.
Add cheese to mixture and cook, stirring constantly, until melted. Stir in potatoes and bacon. Add sour cream and cook until thoroughly heated. Add desired toppings to each serving.
This Chunky Baked Potato Soup with Cheese and Bacon recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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