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Baked Potato Soup Recipe

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

Ann Lautermilch
Added: Sunday, April 19, 2009


1/4 C (1/2 stick) butter or margarine
1/4 C chopped onion
1/4 C all-purpose flour
1 can (14.5 oz) chicken broth
1 can (12 oz) evaporated milk
2 large or 3 medium baking potatoes, baked or microwaved
salt & pepper to taste

cooked crumbled bacon or bacon bits
shredded cheddar cheese
sliced green onions.

Melt butter in large saucepan over medium heat.
Add onion, cook, stirring occasionally for 1 to 2 minutes or until onions are 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.

Serve with some or all toppings listed.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Great Winter Dish.




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