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Notes: Before you begin, you will need a four quart or larger slow cooker. If you have a smaller slow cooker, cut the recipe in half. Secondly, the soup will be pureed at the end, so the dice size of the vegetables in this recipe really doesn’t matter. Lastly, a simple trick is to freeze cheese rinds as you finish a wedge of Parmesan and then use in soups that call for Parmesan. If you don’t have any, you may want to add some grated Parmesan at the end.
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