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Baked Potato Soup Recipe

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

Helen Sword
Added: Monday, May 29, 2006


6 to 8 slices bacon, fried crisp, (reserve drippings and two crumbled slices for topping.)
1 c. diced yellow onions
4 large baked potatoes (do NOT cook in microwave)
2/3 c. flour
5 c. hot chicken broth or hot milk
2 c. heavy cream OR one 8 oz carton sour cream
1/4 c. chopped parsley
1 1/2 tsp. garlic powder
1 1/2 tsp. dried basil (optional)
1 1/2 tsp. salt
1/1/2 tsp. red pepper sauce (optional)
1 1/2 tsp. coarse black pepper
1 c. grated cheddar cheese (reserve 1/4 c. for topping)
1/4 c. chopped green onions, white part only (reserve green part for topping)

Cook and crumble bacon. Reserve drippings in pan. Cut baked potatoes in half, scoop out meat. Chop half the peels; discard the rest. Cook yellow onions in bacon drippins until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook 3 to 5 minutes until mixture just begins to turn golden. Gradually add 2 cups hot chicken stock or hot milk, whisking to prevent lumps, unitl mixture thickens. Pour into a large saucepan and and add remaining hot milk or chicken stock. Reduce heat to simmer. Whisk in potatoes, peels, cream, chopped bacon, parsley, garlic powder, basil, salt, pepper sauce and black pepper. Add cheddar cheese and green onions, heat until cheese melts thoroughly. Top with chopped bacon, the chopped green of the green onion and grated cheese

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