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Baked Potato Soup Recipe

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

Karen Maily
Added: Saturday, October 6, 2007


8 slices bacon, cooked
1 c. yellow onion, diced
2/3 c. all-purpose flour
6 c. hot chicken broth
4 to 5 c. baked potaoties, peeled and sliced
2 c. half and half
1/4 c. fresh parsley, chopped
1 1/2 tsp. garlic, minced c
1 1/2 tsp. dried basil
1 tsp. salt
1 tsp. black pepper
1/2 c. cheddar cheese
1/4 c. green onions, chopped
Garnish: Cooked crumbled bacon, cheese, and parsley

Cook bacon until crisp. Remove bacon, reserving drippings. Crumble bacon and set aside.
Cook onion in reserved drippings, over medium high heat, until tender. Add flour, whisking until smooth or until mixture just begins to turn golden. Add chicken broth gradually, whisking until liquid thickens. Add potatoes and next 7 ingredients. Reduce heat and simmer 10 minutes. Do not allow soup to boil.
Add grated cheese and green onions. Heat until cheese melts completely. Garnish each serving with bacon, cheese and parsley.




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