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Loaded baked potato soup

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    2 tbsp  butter
      olive oil, alternative
    3  leeks, white and light green part only, sliced about 3 1/2 cups
1 onion coarsely chopped
    5 cups  chicken broth
    3 large  potatoes coarsely chopped about 4 cups
    3 stalks  celery coarsely chopped
    2 large  carrots coarsely chopped
4 sliced of bacon chopped
    1 cup  cream
    1/3 cup  sour cream
    1/2 cup  grated cheese
    2 tbsp  chopped chives

1. Melt butter over med heat add leeks and onions. Cook uncovered until soft about 10 min. Add broth. Bring to a boil. Add potatoes, celery and carrots. Cover and reduce heat to med-low. Simmer stirring occasionally and scraping bottom of pan until potatoes are soft.
2. Cook bacon in frying pan until crisp 3 min. Transfer to paper towel.
3. Purée soup. Return to sauce pan on med-low. Add cream. Ladle into bowls and top with sour cream cheddar crumbled bacon and chives

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