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Baked Potato Soup Recipe

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

Contributor:  
Contributor:  
Taryn Stelter
Added: Saturday, July 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all purpose flour
6 cups 2 % milk
1 cup reduced fat shredded extra sharp cheddar cheese, divided
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced fat sour cream
3/4 cup chopped green onions, divided
6 slices bacon, cooked and crumbled

Directions:
Directions:
Preheat oven to 400.
Pierce potatoes with fork. Bake at 400 for 1 hour or until tender. Cool. Peel. Coarsely mash.
Lightly spoon flour into dry measuring cups. Level with a knife. Place flour in large Dutch oven (or big pan). Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 min). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp pepper stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
Ladle 1 1/2 cups into each of 8 bowls. Sprinkle each serving with 1/2 tsp cheese, 1 1/2 tsp onion, and 1 T. bacon. Garnish with cracked pepper

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This came from Cooking Light and is just as good as potato cheese soup at a restaurant.

 

 

 

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