Instructions:
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Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
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Sauté Vegetables: In the same pot, add the diced onion, celery, and carrots. Cook for 4-5 minutes until softened.
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Add Potatoes & Liquids: Stir in the diced potatoes, chicken broth, and diced tomatoes (with juices). Season with salt, pepper, and garlic powder (if using).
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Simmer: Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are tender.
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Blend (Optional): For a thicker soup, blend half of the soup with an immersion blender or mash slightly with a potato masher.
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Finish: Stir in the heavy cream or milk (if using) and half of the cooked bacon. Heat through for 2-3 minutes.
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Serve: Ladle into bowls and top with remaining bacon and fresh parsley or chives.
Optional Add-Ins:
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Shredded cheddar cheese
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A dash of hot sauce or red pepper flakes for heat
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Crusty bread for dipping
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