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Stuffed Baked Potato Soup Recipe

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

Sandra Sharp
Added: Tuesday, September 16, 2008


8 large red or golden potato, cut in small1-inch sticks, cook until tender in large sauce pan
1 stick butter
2 Tbsp self rising flour
1 pint half and half
1 small log of velveeta cheese
1 tsp white pepper
1 bundle green onions, (tops included) chopped
1/2 tsp garlic powder
1/4 tsp salt
1/4 cup fresh parsley, chopped
1/2 pound bacon, cooked, drained, and torn into small pieces
2 cups Cheddar cheese, shredded (divided)

Cook potatoes in large pan, drain half of juice off and add butter. In small bowl mix flour and half and half until creamy and add to potato mixture on medium heat. Add pepper, garlic powder and salt to potato. Next add velveeta cheese in chunks, 1/2 cup cheddar cheese, along with the onions and stir until cheese is melted. Add parsley, stir and serve while hot. Garnish with bacon and cheddar cheese.




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