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This recipe for BAKED POTATO SOUP, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Volk
Added: Saturday, October 3, 2009


4 medium potatoes
3 Tbsp butter
1 Cup diced white onion
2 Tbsp flour
4 Cups chicken stock
2 Cups water
1/4 Cup cornstarch
1 1/2 Cups instant mashed potatoes
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 Cup half and half


1/2 Cup shredded cheddar cheese
1/4 Cup crumbled cooked bacon
2 green onions, chopped (green part only)

Preheat oven 400, bake potatoes 1 hour. Cool.

Melt butter in large saucepan and saute onions until light brown. Add flour and stir to make a roux.

Add stock, water, cornstarch, mashed potatoes, and spices. Bring to a boil. Reduce heat, simmer 5 min.

Peel then chop baked potatoes into bite-sized pieces. Add potatoes and half and half to saucepan, bring soup back to a boil, then reduce heat and simmer soup for another 15 min or until it is thick.

Serve 1.5 Cup soup with 1 Tbsp cheese, 1/2 Tbsp bacon, 1 tsp green onion.

Number Of Servings:
Number Of Servings:
6 to 8




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