"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Potato Soup Recipe

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

Cindy Arnold
Added: Saturday, March 7, 2009


6 lg. russet potatoes, peeled and cut into 1/2-inch cubes
1 lg. onion, chopped
3 (14 oz.) cans chicken broth with roasted garlic
1/4 c. butter
2 1/2 tsp. salt
1 1/4 tsp. freshly ground pepper
1 c. whipping cream or half-and-half
1 c. shredded sharp Cheddar cheese
3 tbsp. chopped fresh chives
8 oz. sour cream
4 bacon slices, cooked and crumbled
Shredded Cheddar cheese for garnish

Combine first 6 ingredients in slow cooker. Cover and cook on high for 4 hours or on low for 8 hours or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. Top with sour cream, if desired, and sprinkle with bacon and Cheddar cheese before serving.




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