"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Potato Soup Recipe

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

Marlene "Gail" Polk-Pearson
Added: Monday, September 29, 2008


2/3 C. Butter
2/3 C. Flour
7 C. Milk
4 Potatoes-cooked, cooled, peeled and cut in cubes
4 Green Onions, chopped
12 slices Bacon, browned, drained and crumbled
1-1/4 C. Cheddar Cheese, shredded
1 C. Sour Cream
1 tsp. Salt
1 tsp. ground Black Pepper

In a stock pot, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until it thickens. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Decrease the heat and simmer for 10 minutes. Stir in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.




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