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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

"Baked" Potato Soup Recipe

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This recipe for "Baked" Potato Soup is from Cookin' with Kelli, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 large russet potatoes (peeled and cut into 1/2" cubes)
1 large onion, chopped
3-14oz cans chicken broth with roasted garlic
1/4 cup butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 cup whipping cream or half and half
1 cup shredded sharp cheddar cheese
3 tbsp fresh chopped chives (or green onions)
1 pint sour cream
4 slices bacon (cooked and crumbled)
shredded cheese for garnishing

Directions:
Directions:
Combine the potatoes, onion, chicken broth, butter, salt and pepper in the crock pot. Cover and cook on high 4 hours or low 8 hours until potatoes are tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives. Top each bowl with sour cream, bacon and cheese as desired.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
8 1/2 hours (crock pot cook time included)

 

 

 

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