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Potato Soup


4 large Potatoes, peeled, diced
1 small Onion, finely chopped
3 stalks Celery, finely diced
8 cups Water
4 Chicken bouillon cubes (may substitute vegetarian bouillon)
1/4 tsp. Black pepper
1/2 tsp.  Dill weed
1/2 cup  Instant potatoes
1/4 cup  White gravy mix
3 Tbsp.  Robert Rothschild Farm Toasted Garlic Horseradish Dip

Bring to a boil potatoes, onion, celery, bouillon cubes and water. Boil until tender, about 30 minutes. Turn off burner and gradually whisk in instant potatoes and gravy mix. Add dill weed, black pepper and Toasted Garlic Horseradish Dip.

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