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Author Notes: When my children were young, Christmas Eve at home meant a supper of lucious potato soup made with bacon and cream. After a big bowl enjoyed by the fire, two little ones were ready for the Night before Christmas and sugarplum dreams. This is a variation of my Christmas Eve soup. The addition of pumpkin comes from my fondness for squash and pumpkin bisque. —Kathcooks
- 1/2 pound Thick-sliced bacon
- 1 Medium onion, chopped
- 2 Stalks celery, chopped
- 2 Cloves of garlic, minced
- 8 Medium russet potatoes, peeled and cubed
- 8 cups Chicken stock or broth
- 1 14 1/2 oz can of puréed pumpkin
- 2 cups Heavy cream
- 1 cup Grated cheddar cheese
- 3 Green onions, finely chopped
- Salt and pepper to taste
- In large Dutch oven, sauté bacon over medium heat until crisp.
- Remove bacon to drain on paper towels, reserving bacon grease in pan.
- Add onion and celery to bacon grease remaining in pan, and sauté over medium heat until tender, about 6 minutes.
- Add garlic to pan and sauté, stirring, for one minute.
- Add potatoes to pan and toss to combine.
- Sauté potato mixture over medium heat for 3 minutes.
- Add chicken broth and pumpkin purée, stirring until combined.
- Bring to boil over medium high heat, reduce heat to low, cover, and simmer until potatoes are tender, about 40 minutes.
- Remove from heat, stir in heavy cream and cheese until well blended and cheese is melted.
- Garnish bowls with crumbled bacon and green onions.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup