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Thick and cheesy, delicious with a crisp green salad.

8 c. water
6 lg. russet potatoes, unpeeled, 4 diced, 2 quartered lengthwise, then sliced 1/4 inch thick
4 tbsp. butter
1 c. thinly sliced green onions
1 tbsp. Jensen's broth powder
1 tsp. granulated garlic
1 tsp. bacon flavored yeast or 1/2 tsp. bacon bits
3/4 lb. sharp Cheddar, grated (3 c. packed)
1-2 tsp. paprika

Place water, diced potatoes, and butter together in a 5 or 6-quart pot. Bring to a boil, then cook, covered, over medium heat for 20-30 minutes, or until potatoes begin to break down and a thick broth forms.

Lower heat to simmer and add sliced potatoes. Simmer, covered, about 10 minutes, until potatoes are barely tender. Add green onions, Jensen's broth powder, and garlic. Remove from heat.

In blender, blend until smooth: bacon yeast or bits, grated Cheddar, and 1 1/2 cups of the hot soup broth. (Try to avoid using potato chunks for this.) Add blended mixture back to soup in pot, and place soup over low heat, stirring occasionally, until hot but not boiling. This should take only a few minutes. Stir in paprika, to desired color--it is very mild tasting. Serve. Makes 4 quarts. Easy.

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