Blue Ribbon Potato Soup
48-ounce chicken broth
1 package frozen hash browns, thawed and cubed
1/4 cup butter
6 slices bacon, cooked crisp and drained (reserving 2 tablespoons grease)
1/2 onion, cubed
1 tablespoon of flour
1 garlic clove
1/2 pint half-and-half cream
Salt and pepper to taste
1 cup cheddar cheese, shredded
1/2 bunch green onions, diced
In a Dutch oven, bring the chicken broth to a boil. Reduce heat and add 1/2 of the butter and onion. Cook on medium heat for 5 minutes. Add garlic and cook five minutes. Sprinkle in flour, mix well, and cook for 2 to 3 minutes. Add half-and-half, one-cup at a time, stirring to eliminate any lumps. Simmer for 10 minutes or until desired consistency. Add the hash browns, blending in well. Simmer for 15 minutes, stirring frequently. Crumble the bacon into soup with remaining 1/2 butter and reserved grease. Pour into serving bowls and then top with cheese and green onions.