"The belly rules the mind."--Spanish Proverb

Baked Potato Soup Recipe

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

Contributor:  
Contributor:  
Angie Allen
Added: Wednesday, August 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large baking potatoes (8 oz. each)
6 T. green onion, thinly sliced
1/3 c. butter
1/3 c. all-purpose flour
1/4 tsp. dried dill
1/4 tsp. salt
1/4 tsp. pepper
4 c. milk
3/4 c. American cheese, shredded
4 slices bacon, crumbled

Directions:
Directions:
Bake potatoes at 425 for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise and scoop out pulp. Discard skins.
In a large saucepan,cook 3 T. onion in butter until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Add potato pulp and 1/2 c. of the shredded cheese. Stir until the cheese melts. Ladle into bowls. Garnish each serving with the remaining shredded cheese, green onion, and bacon.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

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