Cream of Potato Soup
8 large potatoes
1 lb. Bacon
4 onions, chopped
1/2 gallon milk
1 clove garlic
3 tsp. Seasoned salt
1 1/2 tsp. Celery salt
1/2 tsp. Pepper
Peel and boil the potatoes in water barely to cover. Sauté the bacon and drain it well, reserving the fat. Crumble the bacon and set it aside. Sauté the onions in the fat. Heat the milk. Puree the cooked and drained potatoes and onions in a food processor or blender. Add them to the milk. Stir in the bacon and seasonings and heat the soup through.
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