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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lora Tharp
Added: Thursday, March 5, 2009


8 slices of bacon
1 onion, diced
1/2 c. all-purpose flour
3 cans of chicken broth
5-8 large baked potatoes, peeled and cubed
1 tsp dried parsley
1 tsp thyme
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 cups of half & half
2 cups of shredded cheddar cheese
1 cup sour cream

In a Dutch oven fry bacon until crisp. Remove from pan, cool and crumble. Reserve the drippings and saute the onions until translucent, add the thyme, parsley, garlic powder and flour. Cook the flour mixture for about 1 minute and then slowly add the chicken broth stirring until flour is dissolved and broth has thickened; add the cheese. To this, add the potatoes, half & half, salt and pepper and sour cream. Slowly simmer this on low-med heat until the cheese is melted. Top the served soup with the crumbled bacon.




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