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Loaded Potato Soup Recipe

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

Bonnie Haegele
Added: Sunday, March 2, 2008


3 lbs. red skin potatoes
1/4 c. margarine
1/4 c. flour
8 c. half and half
1 blocks (1lb.) Velveeta cheese, melted
Ground white pepper, to taste
Garlic powder, to taste
1 tsp. hot-pepper sauce
1/4 lb bacon, cooked until crisp, crumbled
1 c. shredded cheddar cheese
1/4 c. chopped fresh chives
1/4 c. chopped fresh parsley

Cut potatoes into 1/2 inch cubes. Place in large Dutch oven. Cover with water Bring to a boil. Cook 10 minutes or until potatoes are not quite tender
In another oven, combine margarine and flour mixing until smooth. Place over low heat. Gradually stir in half and half stirring constantly. Continue to cook, stirring until smooth and liquid begins to thicken. Add melted Velveta. Stir well.
Drain potatoes. Add to soup. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat 30 minutes, stirring occasionally.
Divide soup into bowls. Garnish with bacon, cheddar cheese, chives and parsley.




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