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Baked Potato Soup Recipe

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

Contributor:  
Contributor:  
Carol Latimer-Finethy
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large baking potatoes, baked
2/3 cup butter or margarine
2/3 cup flour
6 cups (or more) milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped
12 slices bacon, crisp-cooked, crumbled
1 cup shredded Cheddar cheese
1 cup sour cream
1/4 cup shredded Cheddar cheese

Directions:
Directions:
Cut the potatoes into halves. Scoop out the pulp and set aside, discarding the skins. Heat the butter in a heavy saucepan until melted. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Add the milk gradually, whisking constantly. Cook over medium heat until thick and bubbly, stirring constantly. Add the potato pulp, salt, pepper, 2 Tbsp. of the green onions, 1/2 cup of the bacon, and 1 cup cheese to the soup and mix well. Cook until heated through, stirring constantly. Stir in the sour cream. Add additional milk to make desired consistency. Ladle into soup bowls. Garnish with the remaining green onions, remaining bacon, and 1/4 cup of cheese.

Number Of Servings:
Number Of Servings:
10

 

 

 

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