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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilee Schmalen - HMS and CCE
Added: Thursday, April 30, 2009


2 1/2 ob baby red potatoes ( 4 c)
3 stalks diced celery
1 quart milk
1 tsp. black pepper
3/4 cup flour
1/4 cup chopped parsley
1 yellow onion, diced
1/2 lb raw bacon
1/4 c. chicken base
1 tsp. salt
3/4 c. butter
1 c. whipping cream

Boil potatoes in water for 10 m in. drain and set aside. In a large heavy pot saute' bacon, onion and celery over medium heat until celery is tender. Drain bacon grease and onion, bacon and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until steaming hot- but DO NOT BOIL. In a large heavy pan melt butter and add flour. Mix well and allow bubbling-stirring for 1 minute. While constantly stirring soup, add the flour and butter mixture slowly. Continue stirring soup until thick and creamy. Stir in parsley, potatoes and cream. Garnish with shredded Colby cheese, fried bacon and chopped green onion.

Makes 15 1/2 cup servings




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