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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda VanBrocklin
Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
cup (1/2 stick) butter
cup chopped onion
cup all purpose flour
1 can (12 fl. oz.) Nestle Carnation Evaporated Milk
1 can (14.5 fl. oz) chicken broth
2 large or 3 medium baking potatoes, baked or microwaved

Toppings: cooked crumbled bacon, shredded cheddar cheese, sliced green onions.

Directions:
Directions:
Melt butter in large saucepan over medium heat. Add onion, cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. Spoon into bowls. Sprinkle each with toppings.


 

 

 

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